Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Pork shoulder or butt 1 c California dried figs
-- boned, trimmed, -- stems removed halved
-- and cut into 2" cubes 2 Golden Delicious apples
2 ts Dried marjoram -- peeled, cored sliced
1/2 c Port 1 Orange; peeled,
1/2 c Orange juice -- sectioned and diced
1/2 c Water 4 c Hot cooked brown rice
1/4 c Lemon juice -blended with:
1 tb Grated orange peel 3 tb Sesame seeds
1 ts Ground ginger -- (natural or toasted)
2 Bay leaves

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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