8 pounds pork belly
2 pounds ground pork
2 pounds pork fat back
3 tablespoons chopped garlic
1 tablespoon chili flakes
1/4 cup white wine
1 tablespoon fennel powder
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
Salt and pepper
2 pounds Yukon gold potatoes, peeled, cut into 1-inch cubes
1 cup heavy cream
4 tablespoons unsalted butter
3 ounces white truffle oil
1 pound carrots, peeled, cut into 3-inch sticks
1 pound parsnips, peeled, cut into 3-inch sticks
1 pound turnips, peeled, cut into 3-inch sticks
1 cup 100-percent maple syrup
1 teaspoon fresh thyme
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