Orange braised pork with fruit

6 servings

Ingredients

Quantity Ingredient
3½ pounds Pork shoulder or butt boned, trimmed, and cut into 2\" cubes
2 teaspoons Dried marjoram
½ cup Port
½ cup Orange juice
½ cup Water
¼ cup Lemon juice
1 tablespoon Grated orange peel
1 teaspoon Ground ginger
2 Bay leaves
1 cup California dried figs stems removed & halved
2 Golden Delicious apples peeled, cored & sliced
1 Orange; peeled, sectioned and diced
4 cups Hot cooked brown rice blended with:
3 tablespoons Sesame seeds (natural or toasted)

Directions

Saute pork in large frying pan until browned on all sides. Sprinkle with marjoram, stirring to saute herb. Add port, orange juice, water, lemon juice, orange peel, ginger and bay leaves. Cover; simmer until pork is very tender -- about 2 hours. Remove meat to serving dish. Add figs, apples and orange pieces to pan. Cover; simmer about 10 minutes, just until apples are soft. Spoon fruit and juices over pork. Serve with rice.

Makes 6-8 servings.

Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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