Orange Braised Pork with Fruit

This braised pork shoulder takes two hours of slow simmering in a citrus-port sauce and comes out fork-tender with a sweet, deeply savory braising liquid. The combination of orange juice, port wine, lemon juice, ginger, and marjoram creates a braising liquid that’s complex without being fussy.

Port wine is the backbone of this dish. It adds a rich, fortified sweetness that pairs naturally with pork and dried fruit. Combined with fresh orange zest and bay leaves, the kitchen smells incredible for the full two hours.

The fruit goes in at the very end. Dried figs, sliced Golden Delicious apples, and diced orange get just 10 minutes in the braising liquid. That’s enough time for the apples to soften and the figs to plump without anything turning to mush. Spooned over the pork with the pan juices and served alongside sesame-studded brown rice, it’s an elegant dinner from humble cuts.

Chef Tips

• Brown the pork cubes well on all sides before adding liquid. This builds a fond on the pan that enriches the braising liquid.
• Simmer gently, don’t boil. High heat toughens the pork. Low and slow is the way to tenderness.
• Remove the bay leaves before spooning the fruit and sauce over the meat.
• Toast the sesame seeds before tossing with the rice for a nuttier, more aromatic finish.

Variations

• Swap dried figs for dried apricots or prunes for a different dried fruit character.
• Use a tawny port for a more caramelized, nutty sweetness in the braising liquid.
• Add a cinnamon stick to the braise for a Moroccan-inspired warmth.