Cook the Book: Clay-Pot Ginger Pork with Figs and Pickled Fennel

Cook the Book: Clay-Pot Ginger Pork with Figs and Pickled Fennel
15 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 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)
Nutrition
372
19% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

24% 16

Saturated

30% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

9% 26

Carbs (net)

- 22

Fiber

15% 4

Sugars

- 18

Sugars, added

- 4

Protein

43% 21

Cholesterol

25% 74

Sodium

4% 107

Calcium

8% 78

Magnesium

13% 57

Potassium

18% 850

Iron

13% 2

Zinc

35% 4

Phosphorus

39% 271

Vitamin A

20% 180

Vitamin C

9% 8

Thiamin (B1)

54% 1

Riboflavin (B2)

37% 0

Niacin (B3)

35% 6

Vitamin B6

56% 1

Folate equivalent (total)

5% 18

Folate (food)

- 18

Folic acid

- 0

Vitamin B12

43% 1

Vitamin D

234% 35

Vitamin E

5% 1

Vitamin K

27% 33

Sugar alcohols

- 0

Water

- 271
Comments
 
×