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Ingredients
- 24 Pods cubed pork
- 8 cloves garlic, minced
- 1/4 cup branch fresh rosemary leaves
- salt and pepper
- extra virgin olive oil
- 2 lbs large yellow onions, coarsely chopped
- 6 Pods fresh mushrooms, cut 1-inch
- 2 lbs bacon, finely diced
- 7 cups white wine
- 3# 10 cans tomato puree
- 2 qts chicken stock
- pinch sugar
- pinched red chili flakes
Directions
- Combine the garlic, rosemary, salt, and pepper and enough olive oil to make a somewhat dry paste.
- Divide the paste evenly among the cubed pork and let sit, covered and refrigerated, for 2 hours.
- In a Dutch Oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil.
- Remove seared meat to a plate lined with paper towels.
- Add the onions, mushrooms, and pancetta and cook over high heat until onions are golden brown and fat as been rendered from pancetta.
- Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the brown bits.
- Add the tomato puree, chicken stock, sugar, and chili flakes and bring to a boil.
- Return the pork to the pan. Cook for 20 minutes covered, then 15 to 20 minutes more, uncovered.
- Remove from heat, cut each quarter in half. Divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of porl. Top with the sauce and serve immediately.
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