Prep 1 hr
Cook 1 hr
In 'Lidia's Italy' by Lidia Bastianich
- 1133.98 g boneless pork butt
- 14.79 ml coarse sea salt or 14.79 ml kosher salt
- 473.18 ml red wine
- 4.92 ml coarse sea salt or 4.92 ml kosher salt
- 59.14 ml extra-virgin olive oil
- 6 plump garlic cloves, crushed and peeled
- 2.46 ml red pepper flakes
- 14.79 ml fennel seed, finely ground
- 473.18 ml chicken stock or 473.18 ml turkey stock or 473.18 ml vegetable stock, very hot
- 118.29 ml oil-cured black olive, pitted
- Trim the pork roast of fat and gristle, and cut it into 1 1/2 inch cubes.
- Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover.
- Let the meat marinate for at least 8 hours or overnight, refrigerated.
- Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt.
- Film the pan (large high-sided saute pan) with olive oil, and set over med-high heat.
- Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side.
- Now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks.
- Keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns.
- When 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.
- Bring it to a boil, scraping and deglazing the pan bottom, then cover the pan, and adjust the heat to keep the liquid simmering steadily.
- Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes.
- Add hot stock as needed to keep the liquid level up.
- After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary).
- Cook 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.
- Uncover 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.
- Recommended to serve with braised swiss chard and cannellini beans or polenta.