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