1 c. dry white wine
1/4 c. white wine vinegar
1 1/2 tsp. finely chopped garlic
1 med. bay leaf, crumbled
4 whole cloves
1 tsp. saovry, crumbled
1 tsp. marjoram, crumbled
1 tsp. salt
1/2 tsp. black pepper
2 lbs. lean boneless pork, sliced 1/2" thick & cut into strips 1 1/2" long & 1/2 " wide
5 tbsp. lard
3 slices white bread, trimmed of crust & cut into 4 triangles
1 orange, cut into 8 wedges

In a large bowl combine the wine, vinegar, garlic, bay leaf, cloves, savory, marjoram, salt and pepper. Drop in the pork strips and turn them about until they are well moistened. Marinate for at least 4 hours at room temperature or 8 hours in the refrigerator, turning the meat over from time to time.

Remove the pork from the marinade and pat it completely dry with paper towels. Reserve the marinade. In a heavy skillet, melt 1 tablespoon of the lard over moderate heat until it splutters. Add the pork and brown it well, turning the strips with tongs and regulating the heat so they will color quickly and evenly without burning. Pour off all but a thin film of fat from the skillet and add 1/2 cup of the marinade. Bring to a boil over high heat, meanwhile, scraping in any brown particles clinging to the bottom and sides of the pan. Reduce the heat to low, cover tightly and simmer for 30 minutes, or until the meat is tender and shows no resistance when pierced with a knife.

Meanwhile, in another skillet, heat the remaining 4 tablespoons lard over moderate heat until it splutters. Add the bread triangles and brown them well on both sides. Then drain on paper towels.

To serve, discard the cloves and then transfer the pork and its sauce to a heated platter. Garnish the platter with the bread and the orange wedges.