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Ingredients
US|METRIC
8 SERVINGS
- 6 cloves garlic (minced)
- 2 tsp. olive oil
- 1 1/2 tsp. dried thyme
- 1 tsp. fennel seeds (crushed)
- 1/2 tsp. dried sage (crumbled)
- 1/2 tsp. salt (each, and pepper)
- 18 kilograms blade roast (boneless pork shoulder, trimmed)
- 2 celery (ribs, sliced)
- 1 bulb fennel (quartered, cored and thinly sliced crosswise)
- 1 onion (quartered and thinly sliced crosswise)
- 1/4 cup kalamata olive (pitted and halved)
- 2 bay leaves
- 1 lemon zest
- 1 1/2 cups tomatoes (bottled strained, passata)
- 3 Tbsp. flour (all-purpose)
- 1/4 cup fresh parsley (chopped)
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