1. For the Pork: Season meat with salt and pepper and let sit for 1 hour or up to overnight in refrigeration, uncovered on a rack.

2. Preheat oven to 350°F convection or 375°F still oven. Warm up 18-inch sauté pan over medium heat, add butter and melt to the foamy stage. Add seasoned pork to the pan and brown for about two minutes per side until golden brown. Once browned, remove meat from pan and place on parchment-lined sheet tray with a rack and set aside. Reserve fat and pan for the next step.

3. For the Braising Liquid: In the existing 18-inch pan over medium heat, add smashed garlic cloves, star anise, bay leaves, chili flakes, cinnamon sticks, lemon zest, sage, salt and pepper. Sauté until fragrant and sage is fully wilted, about two minutes.

4. Add milk, lemon juice, and vanilla paste to the pan and bring to a simmer. Place pork into a 4-inch half hotel pan and pour braising liquid over the top. The liquid will be broken from the lemon juice. Braise pork for 1½ hours or until fork-tender. When pork is cooked, remove from the pan and set aside. Strain braising liquid through a fine-meshed strainer, reserving 3 cups for the next recipe.

5. For the Butternut Squash Noodles, Chanterelle Mushrooms and Thyme-Brown Butter Stroganoff: Using the spiralizer, slice butternut squash neck into long noodle strands. Put into a mixing bowl and season with 1 Tbs. salt. Set aside.

6. Using a blender, add the 3 cups of reserved braising liquid and demi-glace and blend on low for 30-45 seconds until well combined. Set aside.

7. Place a high-sided saucepan over medium-high heat. Add butter and brown evenly by whisking to remove any solids that form at bottom of pan. Add pearl onions cut-side down and ½ cup of water. Cover and let onions braise for five minutes. Add garlic to pan and sauté for one minute over medium-high heat until golden brown. Add chanterelles, fresh thyme, and lemon zest; stir to combine. Cook until chanterelles begin to release their liquid, about three minutes. Deglaze with brandy and let flame burn down.

8. Add the spiralized squash and stir to combine. Add half of blended braising liquid/glace and sour cream and stir to combine. Cover and let cook for five minutes, so squash noodles can absorb liquid and stay al dente like pasta.

9. While noodle mixture is cooking, place braised pork portions in a medium saucepan, add remaining blended braising liquid to the pan and place pan over medium heat. Baste pork with sauce as it reduces to a glaze. Once reduced and at nappé consistency, turn heat off.

10. To serve: Plate portions in 12-inch entrée-sized bowls. Using tongs, twist and place noodles in center of bowl. Place the glazed pork on top of noodles and nappé sauce over to coat pork. Serve hot.