Coffee braised pork

Braise:
1.5-2 lbs pork shoulder cut to 1" cube
2 TB instant coffee
.25 cup dark brown sugar
1 head of garlic (8-10 cloves), peeled.
1 cup warm water

Creme Fraiche:
1 cup cream
2 TB buttermilk with active culture

Parsley Mint Oil:
1 bunch flat leaf parsley
1 bunch mint
~.5 to 1 cup oil

The flavor combo of coffee and mint comes from Philz.  The idea of putting pork in there comes from the higher-end dim sum places that typically offer coffee spare-ribs.  The overall structure of the recipe is heavily inspired by Charles Phan's claypot pork.

At least a day before, mix the cream and buttermilk and allow to sit in a non-reactive container somewhere until thick.  Salt and pepper the pork.  Dust the pork with flour.  Brown the pork in 50/50 butter oil (about 1 TB each in a normal sized pan).  Meanwhile, mix the coffee powder into the warm water.  Make a parchment lid that fits your cooking vessel.  Add the garlic to the pan once you are about 50% done with browning the pork and allow to fry as you finish browning.  Add the sugar to the pan and allow to caramelize into a very dark, very thick, not-quite-black sauce.  Immediately add the coffee mixture and deglaze the pan.  Put the parchment lid on the pan.  Simmer until tender, 30-45 minutes, turning the meat over halfway through cooking or put in the oven at 300F for about the same amount of time.  While the meat is braising, prepare the oil: twist off the thick stems of the parsley and mint.  Blend with .5 cup oil, adding just enough to allow the mixture to puree (depends on your blender: less oil is better).  Once the braise is tender, reduce the liquid if necessary until it coats the pork well without running off.

Serve with creme fraiche and garnish with the oil and puree.