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

Nutrition per serving    (USDA % daily values)
CAL
169
FAT
12%
CHOL
2%
SOD
4%

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Ingredients for 8 servings

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 Ume-pickled Fennel Juice (recipe follows) or umeshu (plum wine)

10 dried figs (such as Mission figs), roughly chopped

1/2 cup carrot juice

Several tablespoons Ume-pickled Fennel (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)

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