Login to Save Like

Ingredients

• 1 1/2 lb boneless pork shoulder, cut into bite-size chunks
•     Gray salt or possibly Citrus salt or possibly Kosher salt
• 6 Tbsp. extra virgin extra virgin olive oil
• 2 tsp NapaStyle Fennel Spice Rub or possibly 2 tsp. fennel seeds (toasted and grnd)
• 2 Tbsp. Cointreau
• 1 c. dry red wine
• 1 c. freshly squeezed orange juice
• 6 c. chicken stock or possibly canned low salt chicken broth
• 1 x bay leaf
• 1 1/2 Tbsp. unsalted butter or possibly extra virgin extra virgin olive oil
• 3/4 lb potatoes, peeled and diced into 1/2 inch cubes
• 12 x pearl onions, peeled
• 2 c. shiitake mushrooms, quartered (stems removed)
• 12 x baby carrots, stemmed
• 1 Tbsp. chopped garlic
• 1 Tbsp. finely minced fresh rosemary
•     Gray salt and freshly grnd black pepper
• 1/2 lb cooked wide, flat noodles
• 1 Tbsp. butter
• 1 Tbsp. finely grated orange zest
• 2 Tbsp. finely minced fresh flat leaf parsley

Description

Season The Pork Well With Salt. Heat 4 Tbsp. Of The Extra Virgin Olive Oil In A Large Saute/fry Pan Over Medium-high Heat Till Warm. (The Generous Amount Of Oil Allows The Meat To…

Cook Eat Share