4 cups olive oil
15 cloves garlic, crushed
10 sprigs thyme
4 lemons, juiced
3 onions, sliced
Rib rack of heritage pork, bone in, sliced 1/3-inch thick
2 cups white wine
6 pounds butter, at room temperature
1 cup finely chopped shallots
1 cup anchovies packed in oil, chopped
4 tablespoons fish sauce
3 tablespoons Chardonnay vinegar
2 tablespoons fermented baby shrimp
1 lemon, juiced
Salt and freshly ground black pepper
Chopped fresh chives, for garnish
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