Pork-Wine Dish - cooking recipe

Ingredients

5 to 6 lb. Boston butt pork, cut in 1 1/2-inch cubes
1 1/2 Tbsp. oregano
1 large orange peel
2 c. light wine
3 1/2 to 4 c. raw rice (Uncle Ben's preferrred)
2 heaping tsp. salt
3/4 tsp. pepper

Preparation

Cut orange peel in small pieces; wash thoroughly, running through cold water several times.
Also let soak in heavily salted water several hours, rinsing several times thereafter.
Very important to rinse many times; otherwise peel will give a bitter taste to hot dish.