Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 600.25 Kcal (2513 kJ) | ||
| Calories from fat | 367.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.79g | 63% | |
|---|---|---|---|
| Cholesterol | 115.78mg | 39% | |
| Sodium | 1791.73mg | 75% | |
| Potassium | 841.39mg | 18% | |
| Total Carbs | 6.07g | 2% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 38.46g | 77% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 157.53 Kcal (660 kJ) | ||
| Calories from fat | 96.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 63% | |
|---|---|---|---|
| Cholesterol | 30.39mg | 39% | |
| Sodium | 470.24mg | 75% | |
| Potassium | 220.82mg | 18% | |
| Total Carbs | 1.59g | 2% | |
| Sugars | 0.63g | 10% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 10.09g | 77% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.5mg | 12% | |
| Calcium | 12.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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