Brined and braised pork shoulder with braised apricots, couscous, and fennel yogurt from Cooking for Good Times: Super Delicious, Super Simple (page 235) by Paul Kahan and Rachel Holtzman
- black peppercorns
- fennel seeds
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EYB Comments
The book's "Brined and braised pork shoulder" called for in this recipe requires brining overnight and cooking for 6 hours. Can substitute labneh for Greek yogurt, couscous for whole wheat couscous, bay leaves for fresh bay leaves, and water for chicken stock.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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