1. Trim the pork roast of fat and gristle, and cut it into 1 1/2 inch cubes. 2. Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover. 3. Let the meat marinate for at least 8 hours or overnight, refrigerated. 4. Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt. 5. Film the pan (large high-sided saute pan) with olive oil, and set over med-high heat. 6. Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side. 7. Now drop the garlic cloves into hot spots in the pan; sprinkle the red pepper flakes and ground fennel over all the chunks. 8. Keep turning the chunks and the garlic, so the spices toast and coat the meat as it browns. 9. 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. 10. 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. 11. Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15-20 minutes. 12. Add hot stock as needed to keep the liquid level up. 13. After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary). 14. 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. 15. 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. 16. Recommended to serve with braised swiss chard and cannellini beans or polenta. ---------------------------------------------------------------------------
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Ingredients
