Substances:
- ⅓ cup olive oil
- 2 lb. pork chuck, trimmed and cut into 1½” objects
- Kosher salt and freshly ground unlit pepper, to style
- 6 cloves garlic, beaten
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 1 medium parsnip, peeled and cut into ½” objects
- 1 cup dry crimson wine
- ½ cup pork stock
- 3 oz. dried apricots, quartered
- 3 oz. pitted prunes, halved
- ⅓ cup raisins
- ½ cup minced parsley
- ⅓ cup minced cilantro
- ¼ cup minced oregano
- ½ tsp. freshly grated nutmeg
- ¼ tsp. cayenne pepper
- ¼ tsp. ground ginger
- 6 unique narrative leaves
- 2 medium oranges, quartered
- 2 medium Yukon gold potatoes, cut into ½” wedges
- 1 medium turnip, peeled and cut into ½” wedges
- 1 runt kohlrabi, peeled and cut into ½” wedges
- 1 runt zucchini, cut crosswise ½” thick