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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the pork roast of fat and gristle, and cut it into 1 1/2 inch cubes. | 2. Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover. | 3. Let the meat marinate for at least 8 hours or overnight, refrigerated. | 4. Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt. | 5. Film the pan (large high-sided saute pan) with olive oil, and set over med-high heat. | 6. Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side. | 7. Now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks. | 8. Keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns. | 9. 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. | 10. 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. | 11. Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes. | 12. Add hot stock as needed to keep the liquid level up. | 13. After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary). | 14. 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. | 15. 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. | 16. Recommended to serve with braised swiss chard and cannellini beans or polenta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	2 1/2		boneless	1008.669	0.0	224.4005	5.6667
sea salt	1	tablespoon	coarse	1008.669	0.0	224.4005	5.6667
red wine	2	cups		-	-	-	-
sea salt	1	teaspoon	coarse	1008.669	0.0	224.4005	5.6667
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	6	plump	crushed peeled	1008.669	0.0	224.4005	5.6667
red pepper flake	1/2	teaspoon		1008.669	0.0	224.4005	5.6667
fennel seed	1	tablespoon	ground	20.01	3.0328	0.9164	0.8625
turkey stock vegetable	2	cups		1008.669	0.0	224.4005	5.6667
oil black olive	1/2	cup	oil-cured pitted	1008.669	0.0	224.4005	5.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.