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1
Trim the pork roast of fat and gristle, and cut it into 1 1/2-inch cubes.
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2
Put the meat chunks in a bowl, toss with the tablespoon of coarse salt, and pour in enough wine to cover.
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3
Let the meat marinate for at least 8 hours or overnight, refrigerated.
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4
Drain the pork chunks and pat them dry on paper towels; season them all over with 1 teaspoon salt.
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5
Film the pan with the olive oil, and set over medium-high heat.
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6
Scatter the pork pieces, and let them brown for a couple of minutes, without moving, then turn them to caramelize another side.
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7
Now drop the garlic cloves into hot spots in the pan; sprinkle the peperoncino and ground fennel over all the chunks.
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8
Keep turning the chunks (and the garlic), so the spices toast and coat the meat as it browns.
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9
When the meat is nicely colored and crusted on all sides, in about 6 minutes, pour a cup or so of hot stock into the pan, to a depth of at least 1/4 inch.
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10
Bring it to a boil, scraping and deglazing the pan bottom, then cover the pan, and adjust the heat to keep the liquid simmering steadily.
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11
Cook the pork covered for about an hour, turning the chunks in the sauce and stirring things around every 15 or 20 minutes.
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12
Add hot stock as needed to keep the liquid level up.
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13
After 45 minutes, scatter the olives, and stir them into the sauce (with more stock if necessary).
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14
Cook meat and olives together for about 15 minutes, covered, until the pork chunks are tender all the way throughtheyll be firm but readily pierced with a fork.
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15
If you are going to serve the stew right away, uncover the pan and cook it for a few more minutes over medium heat, until the sauce thickens and coats the pork chunks, with no soupiness in the pan.
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16
Serve hot.
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17
To serve the maiale allarrabbiata later, remove the pan from the heat while the sauce is still loose, and let the meat cool in it.
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18
The sauce will thicken on standing; if necessary, loosen it with a bit of stock or water when reheating.
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19
Store up to 2 days refrigerated; freeze for longer keeping.
