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Braised Hock with Fennel Three Ways

Book Information

Bones: Recipes, History, & Lore
Page: 80

Ingredients

Carrot
Celery
Fennel Bulb
Fennel Seeds
Garlic
Leek
Onion
Pastis or Pernod
Pork Hock
Pork Stock (p. 58) or Court Bouillon (p. 60)
Vegetable Oil
Whole Tomato (Can)

Tags

Pork