Ingredients
- 3 garlic cloves
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon plus 1/2 tsp kosher salt, divided
- 2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
- 1 lb skinless pork fatback (not salted), cut into 1/2-inch pieces
- 5 flat-leaf parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 5 scallions, 3 halved crosswise and 2 finely chopped
- 2 cups water
- 1/3 cup plus 1 tablespoon dry Sherry, divided
- 1 medium carrot, finely chopped
Description
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