Braised Pork Shoulder With Peas And Eggs

By Food52
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Food52
Nutrition per serving    (USDA % daily values)
CAL
421
FAT
42%
CHOL
102%
SOD
10%
Uploaded by: c12ff7557556-deleted-0

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Ingredients for 10 servings

3 tablespoons olive oil

4 pounds boneless pork shoulder/butt, trimmed and cut into 1.5” inch chunks (boneless pork butt country ribs are a good substitute)

Kosher salt and pepper, to taste

1 large onion, chopped

1 teaspoon fennel seed, coarsely ground

1/2 cup dry white wine (e.g. sauvignon blanc) -- serve the rest of the bottle with your feast!

1 1/2 to 2 cup chicken stock, homemade or store-bought

Juice from 1 lemon, plus 4 long strips of peel removed with a sharp vegetable peeler

1 1/2 pound new (petite) potatoes, scrubbed and– left whole or cut in half, depending on size

2 cups (1/2 pound) frozen peas

4 large eggs

1/2 cup freshly grated pecorino romano

2 tablespoons finely chopped tarragon

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