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Ingredients
- about 5 to 6 lbs cubed pork
- 2 cloves garlic, minced
- 1 branch fresh rosemary, leaves removed and minced
- salt and pepper
- extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 1 lb fresh mushrooms, cut into 1-inch cubes
- 4 oz bacon, finely diced
- 1 cup white wine
- 1 lb tomato puree
- 1 cup chicken stock (see accompanying recipe)
- pinch sugar
- pinch 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 pork and let sit, covered and refrigerated, for 2 hours.
- In a Dutch oven, heat 3 Tbsp olive oil over high heat until smoking. Brush the exess rub from the pork and sear meat in hot oil.
- Add the onions, mushrooms, and pancetta and cook over high heat until onions are golden brown and fat has been rendered from bacon.
- Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned 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, top with sauce, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 617g | |
| Recipe makes 6 servings | |
| Calories 680 | |
| Calories from Fat 271 | 40% |
| Total Fat 30.04g | 38% |
| Saturated Fat 10.19g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 676mg | 28% |
| Potassium 2110mg | 60% |
| Total Carbs 15.24g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.27g | 5% |
| Protein 77.39g | 124% |
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