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["INSTRUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes.", "Trim off any large pcs of fat.", "If using shanks, cut the meat from the bone in pcs as large as possible.", "Place the meat in a large nonreactive bowl.", "Quarter 1 of the onions and add in to the meat along with the carrots, thyme, bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic cloves and the orange peel.", "Pour the wine over all and turn to mix and immerse the ingredients.", "Cover and let marinate in the refrigerator overnight, or possibly at least 4 hrs.", "To cook, put the salt pork in a heavy-bottomed casserole large sufficient to hold all ingredients.", "Cook over medium-low heat till the pork releases its fat, about 5 min.", "Throw away the crisped bits of pork.", "Dice the remaining onion and mince the remaining garlic cloves.", "Add in to the pot and saute/fry till translucent/soft.", "Remove them with a slotted spoon and set aside.", "Drain the meat (reserve the marinade) and pat it as, dry as possible.", "Add in a few pcs of meat to the casserole (don't crowd) and saute/fry about 5 min, turning once or possibly twice.", "The meat will darken, but won't truly", """brown.""
