Ingredients

• 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

Instructions

• Wash the meat and drain.
• Make incisions to the pork pieces and stuff the garlic cloves inside.
• Season with salt and pepper, marinade it with the oil and the rosemary and let it in the marinade for 2-3 hours.
• Next heat butter and oil of the marinade and brown meat on all sides.
• Finish roasting with wine.
• Cover the saucepan and simmer. Add water if necessary.
• 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.
• Roast the apples and figs in both sizes until golden and finish roasting with vinegar.
• Switch of the heat and let the apples and figs stand.
• When the meat is ready remove from the saucepan and cut it in thiner pieces.
• Put the meat back into the saucepan and pour on top the fruits.
• Add some water and let the meat simmer all together until the sauce thickens and the meat tenderizes more.
• 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.
• Serve warm with rice.