Ingredients

2½ pounds boneless pork butt, (or shoulder roast)

For Marinating the Meat
1 tablespoon Coarse sea salt, or kosher salt
2 cups red wine, or as needed

For Cooking the Meat
1 teaspoon Coarse sea salt, or kosher salt
¼ cup extra-virgin olive oil
6 garlic cloves, peeled and crushed
½ teaspoon peperoncino, or more to taste
1 tablespoon fennel seeds, finely ground
2 cups light chicken or vegetable stock, very hot, plus more if needed
½ cup oil-cured black olives, pitted

Description

Like Antico Peposo, This Is A Rugged, Spicy Maremma-style Meat Stew-chunks Of Pork Marinated In Wine, Then Browned And Braised With Ground Fennel, Peperoncino And Black Olives. Traditionally Secondary Cuts Of Pork Were Used For This Dish But If You Prefer

View Full Recipe