Orange Braised Pork With Fruit

This comforting dish transforms tough cuts of pork shoulder into melt-in-your-mouth tenderness through a long, slow braise. The rich, savory flavors of the meat are beautifully balanced by the bright acidity of orange juice and zest, the earthiness of dried figs, and the gentle sweetness of apples. Aromatics like marjoram, ginger, and bay leaves infuse the sauce with depth, creating a complex and satisfying flavor profile. The result is a hearty, glossy stew that pairs perfectly with fluffy brown rice.

Cooking Method: Frying, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 641

Description

This comforting dish transforms tough cuts of pork shoulder into melt-in-your-mouth tenderness through a long, slow braise. The rich, savory flavors of the meat are beautifully balanced by the bright acidity of orange juice and zest, the earthiness of dried figs, and the gentle sweetness of apples. Aromatics like marjoram, ginger, and bay leaves infuse the sauce with depth, creating a complex and satisfying flavor profile. The result is a hearty, glossy stew that pairs perfectly with fluffy brown rice.

Ingredients

Pork shoulder or butt, boned, trimmed, and cut into 2-inch cubes
California dried figs, stems removed and halved
Golden Delicious apples, peeled, cored, and sliced
Dried marjoram
Port wine
Orange, peeled, sectioned, and diced (reserve some peel for grating)
Orange juice
Water
Hot cooked brown rice
Lemon juice
Grated orange peel
Sesame seeds (natural or toasted)
Ground ginger
Bay leaves

Directions

1
Heat a large frying pan or Dutch oven over medium-high heat with a small amount of oil.
2
Add the pork cubes and sauté until browned on all sides.
3
Sprinkle the dried marjoram over the pork, stirring to sauté the herb briefly to release its aroma.
4
Add the port wine, orange juice, water, lemon juice, grated orange peel, ground ginger, and bay leaves to the pan.
5
Cover the pan and reduce heat to low; simmer gently until the pork is very tender, approximately 2 hours.
6
Remove the cooked pork from the pan and transfer it to a warm serving dish.
7
Add the halved figs, sliced apples, and diced orange pieces to the remaining liquid in the pan.
8
Cover and simmer for about 10 minutes, or just until the apples are soft but still hold their shape.
9
Spoon the fruit mixture and cooking juices evenly over the pork in the serving dish.
10
Sprinkle with sesame seeds before serving.
11
Serve immediately with hot cooked brown rice.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 641kcal

% Daily Value *
Total Fat 37.1g58%
Saturated Fat 13.2g66%
Cholesterol 212mg71%
Sodium 164mg7%
Total Carbohydrate 45.0g15%
Dietary Fiber 4.0g16%
Sugars 18.0g
Protein 71.5g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/orange-braised-pork-with-fruit-2/