INGREDIENTS
1½ pounds pork butt, fat and sinew trimmed and cut into 1-inch cubes

2 tablespoons maple syrup

3 tablespoons water

2 garlic cloves, roughly chopped

1½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated

1 tablespoon kosher salt

2 tablespoons finely chopped fresh sage leaves

1½ teaspoons ground mustard

¾ teaspoon ground fennel seed

¼ teaspoon cayenne

½ teaspoon freshly ground black pepper

⅔ cup ice water

Canola or grapeseed oil