I can’t for the life of Me dissect a recipe like you guys as well as many others I’ve known over the years to figure out what goes into recipes. People like you and them are truly gifted to be able to do that. I can tell a few things but not like you demonstrated (the fennel for example).
Thank you so much!! It has been a long journey for me (Victoria) to achieve the ability. I purchased "The Flavor Bible" book about 12 years ago hoping it would unlock the secret of flavor. It helped a bit, but the best thing I did was cook, taste, fail, and then cook and taste some more. I think the process helped to train my palate and now I can taste so many more flavors. It's an ongoing process!
Grind pork butt, add spices, nutmeg, allspice, cinnamon, cloves garlic, salt & pepper, dry red wine, add red pepper flakes to taste. Bring wine to boil, with spices for a few min. let wine get cold, strain, add 1/2 of wine to pork, and knead it all in, then the other 1/2 wine and knead it in, refrig for 24 hr. Then your good to go!
