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5 tablespoons olive oil
2 pounds pork shoulder meat, cubed to 1-inch square
1 apple, peeled, cored, and finely chopped
1 leek, finely chopped
2 tablespoons flour
Red wine, to cover all
1 tablespoon honey
1 tablespoon vinegar
1 teaspoon black pepper
Garum (fish sauce, use Thai nuoc mam), for seasoning
1 teaspoon ground coriander seeds
2 tablespoons chopped cilantro leaves
1 teaspoon powdered caraway seeds
1 teaspoon powdered lovage seeds
2 tablespoons ground mint
Recipe courtesy of Spirito Di Vino Restaurant, Rome Italy
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