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It is highlighted in dishes like Middle Eastern Tabbouleh and falafel, and is also a key component in a bouquet garni, a bundle of herbs used to season many Mediterranean dishes.

Yet the secret to his pork is the bouquet garni, this generous length of cheesecloth that Hsieh packs with more than 20 herbs and spices, including star anise, fennel seeds and cloves, which add a sweet licorice kiss to the savory meat.

Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni.

When the stew is done, discard the bouquet garni, taste and season with more salt, if desired.

In a bouquet garni bag, add the ginger, cloves, star anise, and peppercorns.