In 'Lidia's Italy' by Lidia Bastianich
My Private Note
Units: US | Metric
- 2 1/2 lbs boneless pork butt
- 1 tablespoon coarse sea salt or 1 tablespoon kosher salt
- 2 cups red wine
- 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 6 plump garlic cloves, crushed and peeled
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fennel seed, finely ground
- 2 cups chicken stock or 2 cups turkey stock or 2 cups vegetable stock, very hot
- 1/2 cup oil-cured black olive, pitted
- 1Trim the pork roast of fat and gristle, and cut it into 1 1/2 inch cubes.
- 2Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover.
- 3Let the meat marinate for at least 8 hours or overnight, refrigerated.
- 4Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt.
- 5Film the pan (large high-sided saute pan) with olive oil, and set over med-high heat.
- 6Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side.
- 7Now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks.
- 8Keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns.
- 9When the meat is nicely colored and crusted on all sides, in about 6 minutes, pour a cup or so of hot stock into the pan, to a depth of at least 1/4 inch.
- 10Bring it to a boil, scraping and deglazing the pan bottom, then cover the pan, and adjust the heat to keep the liquid simmering steadily.
- 11Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes.
- 12Add hot stock as needed to keep the liquid level up.
- 13After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary).
- 14Cook meat and olives together for about 15 minutes, covered, until the pork chunks are tender all the way through--they'll be firm but readily pierced with a fork.
- 15Uncover pan and cook stew for a few more minutes over medium heat, until the sauce thickens and coats the pork chunks, with no soupiness in the pan; serve hot.
- 16Recommended to serve with braised swiss chard and cannellini beans or polenta.
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Nutritional Facts for Spicy Braised Pork
Serving Size: 1 (375 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 615.7
- Calories from Fat 368
- Total Fat 40.9 g
- Saturated Fat 11.9 g
- Cholesterol 127.1 mg
- Sodium 1867.0 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 0.8 g
- Sugars 1.8 g
- Protein 37.9 g