Italian Meat - Pork, Ham and Sausage Recipes - Original Rich Pork Stew (Carbonata di Maiale Originale) Recipe

Ingredients

• 30 ml/2 tbsp olive oil

• 450 g/1lb boneless pork, cut into cubes

• 1 onion, chopped

• 10 ml/2 tsp chopped fresh sage

• 2 bay leaves

• 15 ml/1 tbsp chopped fresh parsley

• 15 ml/1 tbsp chopped fennel leaves

• 5 ml/1 tsp chopped fresh thyme

• Salt and freshly ground black pepper

• 600 ml/2 1/2 cups dry white wine

• 30 ml/2 tbsp vermouth or sherry

• 15 ml/1 tbsp capers

• Polenta, to serve

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Method:

1. Heat the oil in a pan and fry (sauté) the pork quickly until browned all over.

2. Lower the heat and add the onions, herbs, salt and pepper. Stir in the white wine and cover with a lid or foil.

3. Cook over a low heat for 1 1/2 hours. Remove the meat to a heated dish and keep warm.

4. Add the vermouth or sherry to the pan and boil rapidly for 2 minutes. Stir in the capers and return the meat.

5. Cook for 5 minutes, remove the bay leaves and serve hot with polenta.