Ingredients
- 3 pounds of pork shoulder
- 4 quarts pork stock
- 2 onions, quartered
- 4 cloves garlic
- 1 teaspoon Szechuan peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole star anise
- 1 teaspoon whole fennel seed
- 1 cinnamon stick
- ¼ cup rice wine vinegar
- Salt and white pepper
- 1 tablespoon of vegetable oil
- 1×1 foot section Cheese cloth
- Butcher’s twine
- 4 purple sweet potatoes
- ½ teaspoon star anise
- ½ teaspoon whole cloves
- 2 tablespoons butter
- 6×6 inch Cheesecloth
- ½ cup pitted prunes
- ¼ cup water
- ¼ cup sugar
- 3 tablespoons Armagnac
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