Spicy Braised Pork

Name: Spicy Braised Pork
Yield: serves 6
Ingredients: 2 1/2 pounds boneless pork butt (shoulder roast); 1 tablespoon coarse sea salt or kosher salt; 2 cups red wine, or as needed; 1 teaspoon coarse sea salt or kosher salt; 1/4 cup extra-virgin olive oil; 6 plump garlic cloves, crushed and peeled; 1/2 teaspoon peperoncino flakes, or more to taste; 1 tablespoon fennel seeds, finely ground; 2 cups light stock (chicken, turkey, or vegetable broth), very hot, plus more if needed; 1/2 cup oil-cured black olives, pitted; A heavy-bottomed, high-sided sauté pan, 11 inches in diameter or larger, with a cover

December 14, 2011

Like Antico Peposo, page 195, this is a rugged, spicy, Maremma-style meat stew—chunks of pork marinated in wine, then browned and braised with ground fennel, peperoncino, and black olives. Traditionally, secondary cuts of pork were used for this dish, but if you prefer, pork chops can be substituted for the pork shoulder. Just keep in mind not to overcook them—use less stock, and cook for a shorter time. Serve with Braised Swiss Chard and Cannellini Beans, page 175, or polenta.

Recipe notes

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