-
1
If you're using grapes, place them along with the celery, onion, sage, rosemary, wine, and 8 of the garlic cloves in a pot and set over low heat. Add 2 cups water and reduce the liquid gradually until almost dry over 1 hour, stirring periodically. Remove from the heat, let cool, and process in a blender or food processor. The mixture should be very liquid. (Skip this step if using verjus.)
-
2
Place the pork in a stainless-steel pan and pour the grape mixture or verjus over it. Cover with plastic wrap and marinate for a couple of hours, turning the meat on all sides.
-
3
Remove the pork from the marinade, pat it dry with paper towels, and season it all over with salt and pepper. Set the grape juice aside. Wrap the meat with pancetta and tie it in several places with kitchen string.
-
4
Heat the olive oil in a flameproof casserole set over medium heat. Add the remaining garlic and saute until browned, about 4 minutes. Add the meat and cook, turning it as the pancetta browns and basting with the marinade, until the pancetta is brown and crispy on all sides, about 20 minutes altogether.
-
5
Add the reserved reduced grape juice and the bay leaves, and cook uncovered for 5 minutes. Cover and cook for about 1 hour, until, when you prick the meat with a skewer, the meat is tender and the juices run clear. If the liquid begins to dry up in the pan, add some water.
-
6
Serve the meat on a cutting board and slice it at the table, pouring the sauce over the slices.
-
7
VINO
-
8
A good-vintage Barolo, preferably a reserve, will provide a stark red contrast to the white wine-themed sauce, as will a Dolcetto.
