Clay-pot ginger pork with figs and pickled fennel recipe

Google+ Pinterest LinkedIn Tumblr +

Few things are more enticing than the aromas of a big clay pot full of simmering fruity pork. All you need with it is a pot of steamed rice and a bottle of Riesling (well, maybe a vegetable side too). This dish requires very little work to assemble, but it needs about two hours of cooking time. If you don’t own a clay pot, you can use enameled cast iron or a Dutch oven.

  • Yield: 8 generously

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 (“Breakaway Flavor Blasts”) or umeshu (plum wine)
  • 10 dried figs, roughly chopped
  • ½ cup carrot juice
  • Several tablespoons Ume-Pickled Fennel (“Breakaway Flavor Blasts”) for garnish
How to Make It
  1. Preheat the oven to 350°F. Melt the butter with the olive oil in a large clay pot over medium-high heat. Add the onion and ginger and cook until the onion softens, about 5 minutes. Add the pork, salt, and pepper, stir, and cook for another 10 minutes.
  2. Add the pickled fennel juice (or plum wine) and figs, bring to a boil, mix thoroughly, cover, and roast for 1½ hours. Remove from the oven and, using a wooden spoon or a spatula, break apart the pork chunks a bit. Add the carrot juice and return to the oven for another 30 minutes.
  3. Taste and adjust the salt. Serve from the clay pot or transfer to warm individual plates and garnish with a mound of pickled fennel.
Share.

Comments are closed.