An underused cut of meat that is just as tender as it's bovine counterpart, I braise the pork in tamarind, white wine, sugar cane and star anise until fork tender. Served with saffron rice and sauteed pea tendrils. Top with my kumquat gremolata for a zesty, sweet finish.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.