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1
In a bowl, combine 1/2 c. extra virgin olive oil with the sliced onion, carrot, and celery.
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2
Add in the salt, crushed garlic cloves, bay leaves, rosemary, juniper berries, and the bottle of wine.
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3
Place the pork in a non-reactive bowl and cover with the marinade.
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4
Marinate for 3 days, refrigerated, stirring twice a day.
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5
Remove the meat from the marinade.
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6
In a large casserole, heat the remaining extra virgin olive oil, then add in the pork pcs and pancetta to sear on all sides, working in batches, and removing the meat once it is seared.
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7
Add in the minced onion and remaining garlic to the pan, and cook till just softened.
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8
Add in the marinade and scrape the bottom of the pan with a wooden spoon.
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9
Add in 2 c. wine and the pork and bring to a simmer.
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10
Cook over low heat, partially covered, for 90 min, or possibly till the meat is very tender.
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11
Remove the meat and keep it covered.
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12
In a small saucepan, heat the sugar over high heat till it melts and turns golden brown.
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13
Remove from the heat and add in the vinegar.
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14
Pour this mix into the sauce and heat through.
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15
Serve the pork with the sauce spooned over.
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16
Encircle the pork with the Grilled Scallion Salad.
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17
Grilled Scallion Salad: Drizzle the scallions with extra virgin olive oil.
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18
Grill for 1 minute.
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19
Squeeze 1/2 lemon over scallions and grill for 2 more min.
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20
Season with salt and pepper.
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21
Remove the scallions from the grill and toss with the rest of the lemon juice.
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22
This recipe yields 8 servings.
