Serious Eats: Recipes

Cook the Book: Clay-Pot Ginger Pork with Figs and Pickled Fennel

Posted by Adam Kuban, August 10, 2007

It's a little late today, but I guess I wanted to wait a bit before parting with The Breakaway Cook for the week. It's a little chilly, windy, and rainy today as I'm writing this so Clay-Pot Ginger Pork with Figs and Pickled Fennel looked like just the antidote. As the book's author, Eric Gower, notes, this recipe takes little in the way of assembly but it does need about two hours to cook—it's a good weekend dish for that reason.

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