Five Spice Braised Kurobuta Pork, Purple Sweet Potatoes & Armagnac Prunes • St. Francis Winery & Vin

Ingredients

• Pair with Zinfandel
• Place Szechuan peppercorns, cloves, star anise, fennel seed and cinnamon stick in the cheesecloth. Use butcher’s twine to tie off, securing the contents inside cheesecloth then add to Dutch oven.
• Place seared pork in liquid, slowly bring up to a simmer and then cover loosely with parchment or lid. Place in the oven and cook for 2 ½ hours.
• Peel and chop potatoes into 2 inch pieces then place in a pot and cover with water.
• Place cloves and star anise in cheesecloth. Tie with butcher’s twine and place in water with the potatoes.
• Cook until potatoes are done and pierce easily with a knife. Reserve 1 cup of the cooking liquid and strain remainder in pot.
• Place potatoes in a mixer along with butter and a half cup of cooking of cooking liquid to start. Add liquid if necessary.
• Season with salt and white pepper to taste.