Recipe - Orange Braised Pork With Fruit

3 One half pound Pork shoulder or butt
boned, trimmed,
and cut into 2" cubes
2 teaspoon Dried marjoram
One half cup Port
One half cup Orange juice
One half cup Water
One fourth 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 & cut or sliced up
1 Orange; peeled,
sectioned and minced
4 cup Hot cooked brown rice
blended with:
3 tablespoon Sesame seeds
(natural or toasted)

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 68 servings.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip