Fig Port-Braised Pork

Season the pork with salt and pepper.

Slow-cooker method: In the stovetop-safe insert of a slow cooker or a large fry pan over medium-high heat, warm the oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the pork to a slow-cooker insert, if necessary, and add the braising sauce. Cover and cook on high until the meat is fork-tender, about 3 hours. Add the figs to the slow cooker, re-cover and continue cooking until the figs are heated through, about 10 minutes.

Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Return all the pork to the pot, add the braising sauce and 1/2 cup (4 fl. oz./125 ml) water and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the meat is fork-tender, 2 to 3 hours. Add the figs to the pot, re-cover and cook until the figs are heated through, about 10 minutes.

Using a large spoon, skim the fat from the surface of the braising liquid. Divide the pork and figs among individual bowls and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen