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1
Bring the chicken stock to a boil in a small saucepan.
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2
Remove from the heat and add the dried porcini.
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3
Cover and let steep for 20 minutes.
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4
Drain the porcini, pressing down on them to extract as much liquid as possible.
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5
Reserve the liquid and discard the porcini.
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6
Heat 1 tablespoon of the oil in a large enameled cast-iron casserole.
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7
Season half of the pork with salt and pepper and cook in a single layer over high heat, turning once, until browned, about 4 minutes.
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8
Transfer the meat to a plate.
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9
Repeat with the remaining oil and pork.
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10
Add the onion, garlic, sage, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper to the casserole and cook over moderate heat, stirring often, until the onion softens, about 5 minutes.
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11
Stir in the Portobello pieces and cook until their volume is reduced by two-thirds, about 10 minutes.
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12
Add the wine, raise the heat to high and boil until reduced by half, about 3 minutes.
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13
Stir in the tomatoes and tomato paste.
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14
Pour in the reserved mushroom liquid, stopping when you reach the grit at the bottom.
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15
Bring to a boil, reduce the heat to moderately low and simmer for 20 minutes.
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16
Add the pork and its juices to the casserole and simmer gently until the pork is just cooked through, about 5 minutes.
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17
Season with salt and pepper.
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18
Remove from the heat, stir in the chopped parsley and serve.
