A photo-essay, told in reverse order. (All photos by Tamara Keel.)
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Ready to plate! The apple and turnip has cooked down into a thick, dark, partially caramelized sauce, savory with a hint of sweet and a hint of heat.
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Shitake mushrooms added for the last hour of cooking. They had a little truffle salt on them.
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Onion, carrot, celery and potato got about ninety minutes of cooking time.
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Turnip, peeled, diced and sprinkled with dukkah spice mix and some smoked paprika. Added about a half hour after starting the meat.
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Started with a peeled tart apple, cut into rings and chunks, and put in the bottom of the pan before adding the pork, which had been soaking in a mixture of white and balsamic vinegar and soy sauce with garlic, ginger, za'atar and black pepper for a few hours. I poured the remaining marinade over it before putting the pan on indirect heat -- no coals directly underneath -- for three hours.
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