1 cup flour
2 tablespoons vegetable oil
One 2-pound pork loin, sliced 1/4-inch thick and pounded between plastic wrap
One 2-pound pork loin, sliced 1/4-inch thick and pounded between plastic wrap
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon fennel seed, toasted and ground in a mortar and pestle
1 tablespoon fennel seed, toasted and ground in a mortar and pestle
2 tablespoons butter
1 tablespoon butter
1 sprig fresh rosemary
2 firm persimmons, tops removed and sliced into wedges 1/4-inch thick
1 red finger chile, sliced thinly on a bias
1/2 teaspoon sesame oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon olive oil
1 bunch green onions, whites minced, greens thinly sliced and reserved for garnish
1 bunch green onions, whites minced, greens thinly sliced and reserved for garnish
1 1/2 cups pearl barley
1 bay leaf
1/2 cup white wine
5 cups chicken stock, heated
3 tablespoons soy sauce
1/2 cup grated Parmesan
1 tablespoon lemon zest, finely chopped
Salt and freshly ground black pepper
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