Servings: 4 to 6
The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.
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Tremendous dish and method. The bonus of browning at the end is that you can roast your sides (potatoes and green beans in my case) at the same time. I also used crushed star anise instead of fennel seeds, and I think it provided additional depth of flavor.
Outstanding dish, very well received by the family. I used dry hard cider instead of the white wine, and the cut was a little larger at 4 lbs, but it was perfect.
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