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| 3 1/2 x ca. 450 g | Pork shoulder or butt boned, trimmed, and cut into 2" cubes |
| 2 Teelöffel | marjoram dried |
| 1/2 Tasse | Port |
| 1/2 Tasse | orange juice |
| 1/2 Tasse | water |
| 1/4 Tasse | lemon juice |
| 1 Esslöffel | orange peel grated |
| 1 Teelöffel | ginger ground |
| 2 | bay leaves |
| 1 Tasse | California dried figs stems removed & halved |
| 2 | Golden Delicious apples peeled, cored & sliced |
| 1 | Orange; peeled, sectioned and diced |
| 4 Tasse | Hot cooked brown rice blended with: |
| 3 Esslöffel | Sesame seeds (natural or toasted) |
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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.
Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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