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1
Preheat oven to 350 degrees.
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2
In a large ovenproof skillet, heat oil until it shimmers.
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3
Season pork with salt and pepper to taste, and place it skin side down in skillet.
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4
Cook until skin is browned, about 15 minutes.
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5
Transfer to a plate, and set aside.
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6
Pour off all but 2 tablespoons fat from skillet, and add onion, carrots, celery, leek and garlic.
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7
Cook, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes.
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8
Return pork to skillet, skin side up, and add enough stock to surround but not cover meat, about 2 cups.
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9
Bring stock to a simmer, then transfer pan to oven.
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10
Bake, uncovered, for 1 hour.
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11
Add another cup of stock, and continue baking until pork is tender enough to cut with a fork, about another hour.
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12
Allow pork to cool in braising liquid.
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13
Remove pork from liquid, then gently lift off and discard skin; use a small knife to separate any pieces that do not lift off easily.
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14
Score fat, making crosshatch incisions, then cut pork into four equal pieces.
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15
Increase oven temperature to 400 degrees.
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16
Strain braising liquid, discarding solids.
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17
Return liquid to skillet, bring to a simmer and skim off fat.
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18
Return pork, fat side up, to skillet.
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19
Transfer skillet to oven, and bake, without basting, until pork is heated through and fat is well browned, about 20 minutes.
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20
Serve pork in shallow bowls topped with a bit of braising liquid.
