• 2 lb pork butte (pork shoulder)
• 1 tsp ground coriander
• 1 tsp five-spice powder
• 1/2 tsp hot paprika alt:smoked paprika
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup minced shallots
• 1 large apple - peeled, cored, minced
• 2 clove garlic - finely chopped
• 1/2 cup sherry
• 1 - 15 oz chicken stock - divided (3/4+3/4+remainder)
• 1 1/2 lb med size white turnips - peeled and quartered
• 1 1/2 Tbsp marjoram leaves - divided 1 Tbsp + 1/2 Tbsp
• 1 tsp dried thyme
• 1 Tbsp corn starch

1. Trim excess fat from pork, dice and reserve. Cut the rest of the meat in 1 1/2“ chunks. Mix coriander, five-spice, paprika and pepper together in a large bowl. Add the pork and coat the meat with the spices.
2. Heat a large saute pan, add the reserved pork fat and cook until it renders, 5 min or so. Add vegetable oil if required and add the pork, toss in the salt and sear until browned. Return to the bowl. Lower heat, add the shallots, saute until soft, then add the apple and garlic, saute briefly, add sherry. Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, cover and cook on low 30 min.
3. Add another 3/4 cup of the stock and tuck in the turnips. Scatter 1 Tbsp of marjoram and the thyme on top. Cover and simmer 45 min, adding a little more stock if needed.
4. Mix corn starch with remaining stock and add to mixture, stir until thickened. Strew remaining marjoram on top

Serves: 4      Total cook time: 90 min
Source: NYT Cooking App