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1
For the ragu: Trim the fat from the exterior of the pork.
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2
Cut it into bite-sized morsels, about 3/4-inch cubes, trimming more fat and bits of cartilage as you divide the meat.
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3
Pat the pieces dry with paper towels.
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4
Pour the olive oil into the big pan, set it over medium heat, and toss in the pork.
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5
Spread the pieces in the pan, and season with the salt.
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6
Cook the pork slowly for 15 minutes or so, turning and moving the pieces occasionally as the meat releases its juices and they cook away.
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7
When the pan is dry and the pork starts to sizzle and crackle, clear a hot spot on the bottom, and drop in the chopped garlic and peperoncino.
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8
Stir and toast them for a minute or so in the hot spot, until the garlic is fragrant and sizzling, then stir and toss with the meat cubes.
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9
Raise the heat a bit, pour in the white wine, stir, and bring to a boil.
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10
Let the wine bubble until it is nearly evaporated and the pork is sizzling again.
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11
Pour in the crushed tomatoes and a cup of water that has been sloshed around to rinse out the tomato can, grate on the fresh nutmeg, and stir.
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12
Cover the pan, and heat the tomatoes to a boil, then adjust the heat to maintain a steady, gentle perking.
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13
Cook for about 1 1/2 hours, until the pork is tender all the way through and falls apart under gentle pressure, and the sauce has thickened.
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14
If the liquid is still thin toward the end of the cooking time, set the cover ajar, and raise the heat a bit to reduce it rapidly.
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15
Meanwhile, prepare the farro, first rinsing it well and draining it in a sieve.
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16
Put it in the smaller saucepan with 6 cups cold water, the bay leaf, salt, and olive oil.
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17
Bring to a boil, stirring occasionally, then set the cover ajar, and adjust the heat to maintain a steady simmer.
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18
Cook about 30 minutes, stirring occasionally, until the grains are cooked through but still al dente.
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19
Turn off the heat, pour off excess liquid, and keep the farro warm until the ragu is done.
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20
To finish the dish: Have the ragu simmering and stir in the farro thoroughly.
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21
Cook together for a minute, so the grain is very hot.
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22
Turn off the heat, sprinkle the grated cheese on top, and stir in.
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23
Spoon the dressed farro into warm bowls, and serve immediately, with more grated cheese at the table.
