Pork Braised With Turnips and Marjoram

Preparation

1. Step 1

   Trim off excess fat from the pork; dice and reserve it. Cut the rest of the meat in 1½-inch chunks. Mix coriander, five-spice, paprika and ½ teaspoon pepper together in a large bowl. Add the pork and, using your hands, coat the meat with the spices.

2. Step 2

   Heat a large sauté pan on medium, add the reserved pork fat and cook until it renders, 5 minutes or so. Increase the heat to medium-high, add the pork, toss in some salt, and sear until browned. Remove to a platter. Reduce heat to low. Add the shallots, sauté until soft, then add the apple and garlic, sauté briefly and add sherry. Cook a few minutes until reduced, add ¾ cup of the stock, stir, return the meat to the pan, season with salt, baste it, cover and cook on low 30 minutes.

3. Step 3

   Add another ¾ cup of the stock and tuck in the turnips. Scatter 1 tablespoon of the marjoram and the thyme on top. Cover and simmer 45 minutes, adding a little more stock if needed; there should be sauce, but the meat should not swim. Check salt and pepper and serve, with the remaining marjoram strewn on top, or set aside and reheat, then serve.