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Export 6 ingredients for grocery delivery
Step 1
1 In a medium pot over medium-high heat, add the potatoes and enough water to cover
Step 2
2 Bring to a boil, add the salt and cook until just tender, about 20 minutes
Step 3
3 Drain, re-cover and set aside in the pot to firm up
Step 4
4 Meanwhile, place a cast-iron or another heavy, lidded skillet over medium-low heat, add a few of the fattier pieces of meat and cook briefly until the fat has rendered
Step 5
5 Add the remaining meat, increase the heat to medium and cook, stirring occasionally, until crispy and lightly browned, about 8 minutes
Step 6
6 Using a slotted spoon, transfer the pork to a plate and set aside, leaving the fat in the skillet
Step 7
7 Increase the heat to medium, add the butter, if using, and toss in the shallot, fennel seeds and cloves
Step 8
8 Cook, stirring, until the shallot is translucent, about 3 minutes; then toss in the Brussels sprouts
Step 9
9 Cook, turning them frequently, until starting to soften, about 5 minutes
Step 10
10 When the potatoes are cool enough to handle, peel them, cut into bite-size pieces and transfer to a wide, shallow serving bowl
Step 11
11 Increase the heat to medium-high, add the water, cover and cook, stirring frequently, until the sprouts are barely tender, about 4 minutes
Step 12
12 Add the wine, increase the heat to high and boil hard for 1 minute
Step 13
13 Decrease the heat to low, add the reserved pork and cook until the flavors meld, 1 to 2 minutes
Step 14
14 Taste, and season with more salt and/or black pepper if you wish
Step 15
15 Transfer the contents of the pan to the serving bowl and toss until the potatoes are well-coated with fat
Step 16
16 Serve hot
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