The pork is simple, pork butt, brown the outside, add leek and carrot, flash with white wine- I used Herman J Wiemar's excellent Riesling, add a lot of good mustard and top off with chicken stock, a bay leaf, some parsley, peppercorns. Cover and braise for 3 hours or so, removing the cover in the last hour.
pull out the meat, and set aside, pull out veggies and herbs, and reduce braising liquid to form a mustardy jus. Meanwhile, to quick-pickle some red onion....
Thinly slice half a red onion, juice 3 limes, pinch of salt, pinch of white pepper. combine in a non-reactive container and stick in the fridge for 3 hours to a couple weeks.
Note the squeezed lime skins buried in salt. From this I can make a little lime confit in 2-3 months. The salt I'll reuse again to cure some salmon. No waste.
To serve, take a bunch of meat, pour a little jus over it and top with the onions. Also good with corn crepes or in a tortilla.
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