• 3 pounds boneless pork shoulder, cut in 1-inch cubes
  • 6 tablespoons butter
  • 1 cup strawberry preserves
  • 4 tablespoons soy sauce
  • 3 tablespoons prepared horseradish
  • 5 cloves minced garlic


Saute pork in butter until browned. In another pan, heat strawberry preserves, soy, garlic and horseradish. Remove pork from butter and set aside. Add strawberry mixture to butter in and heat until boiling. Put the pork back into the pan with the sauce and lower heat. Simmer until pork is tender (about an hour). Serve over hot rice.