Cook The Book: Clay-Pot Ginger Pork With Figs And Pickled Fennel Recipe

Name: Cook The Book: Clay-Pot Ginger Pork With Figs And Pickled Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil 1 large onion, minced; 1 cup minced peeled fresh ginger; 2 pounds pork butt (also called pork shoulder), cut into 1-inch cubes; Liberal dusting of kosher salt; Liberal dusting of freshly ground black pepper; 1 cup; (recipe follows) or umeshu (plum wine); 10 dried figs (such as Mission figs), roughly chopped; 1/2 cup carrot juice; Several tablespoons; (recipe follows), for garnish; 1 cup umeshu (plum wine); 5 meaty umeboshi, pitted and roughly chopped (about 1/4 cup); 1 cup rice vinegar; 2 tablespoons orange blossom or other honey; 1 large fennel bulb, stalks removed, sliced as thinly as possible (about 3 cups)

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil 1 large onion, minced
1 cup minced peeled fresh ginger
2 pounds pork butt (also called pork shoulder), cut into 1-inch cubes
Liberal dusting of kosher salt
Liberal dusting of freshly ground black pepper
1 cup
(recipe follows) or umeshu (plum wine)
10 dried figs (such as Mission figs), roughly chopped
1/2 cup carrot juice
Several tablespoons
(recipe follows), for garnish
1 cup umeshu (plum wine)
5 meaty umeboshi, pitted and roughly chopped (about 1/4 cup)
1 cup rice vinegar
2 tablespoons orange blossom or other honey
1 large fennel bulb, stalks removed, sliced as thinly as possible (about 3 cups)

1
Preheat the oven to 350u00b0F. Melt the butter with the olive oil in a large clay pot over medium-high heat. Add the onion and ginger; cook until the onion softens, about 5 minutes. Add the pork, salt, and pepper; stir, and cook for 10 minutes more.
2
Add the plum wine and figs, bring to a boil, mix thoroughly, cover, and roast for 1 1/2 hours. Remove from the oven and, using a wooden spoon or a spatula, break apart the pork chunks a bit. Add the carrot juice; return to oven for 30 minutes more. Taste and adjust the salt. Serve from the clay pot or transfer to warm individual plates; garnish with a mound of pickled fennel.
3
Combine the wine, pickled plums, vinegar, and honey in a blender; puree. Place the fennel slices in a large bowl, pour in the liquid, and cover tightly. You can eat it right away, but the flavors only get better after a few days in the fridge. Keeps for several months.
4
Photograph courtesy of William Morrow

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra virgin olive oil 1 large onion, minced, 1 cup minced peeled fresh ginger, 2 pounds pork butt (also called pork shoulder), cut into 1-inch cubes, and more.

Yes, Cook The Book: Clay-Pot Ginger Pork With Figs And Pickled Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Clay-Pot Ginger Pork With Figs And Pickled Fennel

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