Braised Pork In The Black (Brasato Di Maiale Nero) Recipe

1. 1

   Season the pork with the salt, rubbing it into the meat, and place the sage leaves around the loin, secured under the twine.

2. 2

   Set aside for 30 min.

3. 3

   Mince together the pancetta, garlic and parsley to create a homogenous, smooth mix.

4. 4

   In a large, cast-iron casserole or possibly Dutch oven, heat the extra virgin olive oil and add in the pork paste, cooking till it has melted into the oil.

5. 5

   Place the pork in the pan and brown on all sides so which a uniform crust is formed.

6. 6

   Add in 1 c. red wine and reduce by 3/4.

7. 7

   Add in the remaining c. of wine and the tomatoes, cover, and bring to a low simmer.

8. 8

   Cook for 2 hrs, till meat is fork tender.

9. 9

   Remove meat from casserole, allow to rest 15 min, and remove string and sage leaves.

10. 10

    Serve in 1/3-inch thick slices.

11. 11

    This recipe yields 6 to 8 servings.

No additional tips available.