Tuscan Wine-Braised Pork w/ Olives

(Maiale Brasato al Vino Rosso con Olive)

Marinating the pork for days with red wine and vegetables tenderizes and flavors it. If you are short on time, marinate the pork for 8 hours in the refrigerator or 2 hours at room temperature before cooking.

1 pound boneless pork neck or shoulder, trimmed of fat and sinew, cut into 2-inch cubes 2 cups dry red wine (a young Chianti or Sangiovese is fine) 2 medium yellow onions, quartered 2 garlic cloves, peeled and crushed 2 bay leaves 4 rosemary sprigs 4 thyme sprigs 1 and 1/2 teaspoons fennel seeds, coarsely ground in a mortar 2 tablespoons extra-virgin olive oil 1 cup chopped canned Italian plum tomatoes (San Marzano are best) 1/2 cup pitted black olives, such as Gaeta 1 cup chicken broth, plus extra if needed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Place the pork in a large container. Add the wine, onions, garlic, bay leaves, rosemary, thyme, and fennel seeds. Toss to combine thoroughly and refrigerate for 1 to 3 days, covered; if possible, turn the pork every 8 hours or so (this allows the marinade to penetrate the pork more effectively). When you are ready to cook, drain the pork from the marinade, reserving both the solids and the liquid; blot the pork dry using paper towels (blotting the pork dry encourages browning). Heat the olive oil in a 12-inch saut pan (terra-cotta or enameled cast iron are

best) over a medium-high flame. Add the pork and brown on all sides, turning often to cook evenly, about 8 minutes; this can be done in 2 batches in order to avoid crowding in the pan.

Add the reserved solids from the marinade; cook until the onions are wilted, about 15 minutes, stirring often. Deglaze with the reserved liquid from the marinade; cook until the liquid reduces to one-quarter of its original volume, about 15 minutes, stirring often. Add the tomatoes, olives, broth, salt, and pepper, and cover; reduce the heat to medium-low and cook for 2 hours, stirring every 30 minutes and adding a little more broth only if the sauce dries out too much. Adjust the salt if needed and serve the pork hot, preferably over steaming hot polenta. Serves 4