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Ingredients
US|METRIC
7 SERVINGS
- 4 lb. pork belly (3 1/2- to, kept cold)
- 2 Tbsp. extra-virgin olive oil
- 3/4 cup homemade stock (or other high-quality stock)
- salt (Flaky finishing)
- 4 juniper berries
- 4 allspice berries
- 1 star anise pods
- 1 Tbsp. coriander seeds
- 2 tsp. black peppercorns
- 2 tsp. fennel seeds
- 2 tsp. yellow mustard seeds
- 4 bay leaves (fresh or 8 dried)
- 1/2 head garlic (halved crosswise)
- 6 cups water
- 3/4 cup salt (plus 1 tablespoon)
- 1/2 cup sugar (plus 2 teaspoons)
- 3 lb. ice (or 6 cups water)
- 2 btl. white cooking wine (750-ml, a dry yet inexpensive Riesling)
- 2 cups homemade stock (or other high-quality stock)
- 1 yellow onion (chopped)
- 3 carrots (peeled and chopped)
- 1 head garlic (halved lengthwise)
- 1 tsp. black peppercorns
- 4 bay leaves (fresh or 8 dried)
- 1/2 cup aged sherry vinegar
- 1/2 cup muscovado sugar (packed, or maple)
- 1 tsp. salt
- 1 loaf bread (small, such as whole-wheat levain or artisanal ciabatta)
- 2 tsp. extra-virgin olive oil
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