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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)

Description

Serious Eats