Pork with apples and dried figs

Pork with apples and dried figs

Pork with figs and apples


  1. Wash the meat and drain.
  2. Make incisions to the pork pieces and stuff the garlic cloves inside.
  3. Season with salt and pepper, marinade it with the oil and the rosemary and let it in the marinade for 2-3 hours.
  4. Next heat butter and oil of the marinade and brown meat on all sides.
  5. Finish roasting with wine.
  6. Cover the saucepan and simmer. Add water if necessary.
  7. Prepare the rest of the ingredients while the meat is cooked. Peel off the apples and cut them in thin half-moon shape. Dredge with brown sugar, salt and peppers. Add the figs.
  8. Roast the apples and figs in both sizes until golden and finish roasting with vinegar.
  9. Switch of the heat and let the apples and figs stand.
  10. When the meat is ready remove from the saucepan and cut it in thiner pieces.
  11. Put the meat back into the saucepan and pour on top the fruits.
  12. Add some water and let the meat simmer all together until the sauce thickens and the meat tenderizes more.
  13. If the sauce does not thicken you can mix part of the juice with corn flour in a separate bowl and mix it again with the rest of juice.
  14. Serve warm with rice.


  • 1,5 kg boneless pork (neck or shoulder), cut in cubes
  • 1 spoon fresh butter
  • 1 tea cup olive oil
  • 3 yellow apples
  • 2 green apples
  • 1 cup dried figs
  • 1 wine glass white wine
  • 1/2 wine glass apple vinegar
  • 1 spoon brown sugar
  •  1 sprig rosemary
  • 4 garlic cloves
  • Salt
  • Pepper
  • Rose pepper
  • Some corn flour


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