6	lbs. pork leg, cut in 2 in. cubes
1/2	c. lard (no substitutes)
1	med. white onion, cut into thick slices
	Juice of 1 orange, freshly squeezed
1/2	c. dry white wine
1-1/2	c. milk
1/2	c. t. dried thyme, or 3 sprigs fresh
1/2	t. dried marjoram, or 3 sprigs fresh
	Salt and pepper to taste

In a large, deep, heavy-bottomed pot, brown pork in hot lard. Add remaining ingredients and stir to combine. Simmer, covered, until pork is just tender. Uncover; raise heat so remaining liquid evaporates and pork cooks in its fat until nicely glazed.