| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Pork shoulder or butt boned, trimmed, and cut into 2" cubes |
| 2 |
ts |
Dried marjoram |
| 1/2 |
c |
Port |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Grated orange peel |
| 1 |
ts |
Ground ginger |
| 2 |
|
Bay leaves |
| 1 |
c |
California dried figs stems removed & halved |
| 2 |
|
Golden Delicious apples peeled, cored & sliced |
| 1 |
|
Orange; peeled, sectioned and diced |
| 4 |
c |
Hot cooked brown rice blended with: |
| 3 |
tb |
Sesame seeds (natural or toasted) |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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