4 c Shredded red cabbage

1/4 c Seasoned rice vinegar

2 c Chicken broth

1 c Couscous

2 tb Salad oil

1 lb Boneless pork loin/shoulder*

1 Onion,large,thinly sliced

1 tb Minced fresh ginger

2 Garlic cloves,pressed/minced

1/4 c Chopped fresh mint leaves

-----SAUCE----- 3/4 c Chicken broth

1/2 c Orange juice

4 ts Cornstarch

2 tb Soy sauce

1 t Ground coriander

1/2 ts Ground cumin

1/4 ts Cayenne

* - fat trimmed, cut in 1/2x3" strips ?????????????????? ?????? Mix cabbage with vinegar; set aside. In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes. Meanwhile, place a wok or 10-12" frying pan over high heat. When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes. Remove from pan; to pan, add 2 teaspoons oil and remaining pork and repeat stir-frying step. Add to cooked meat. o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2 minutes. Place cabbage in a layer on a large platter, or divide among 4 dinner plates. Mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with mint.  *** SAUCE *** Stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne.