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1
Preheat the oven to 250 degrees.
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2
Using a spice grinder, grind the peppercorn, chili, fennel and coriander together.
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3
Season the pork with salt and rub with the ground spice mixture.
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4
Set a stew pot over medium heat.
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5
Add the vegetable oil, and when hot add the pork, skin-side down.
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6
Cook until well browned, taking care not to burn the spices.
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7
Turn once and remove the pork to a plate.
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8
Reduce the heat to medium low, add the garlic, fennel and leek and a pinch of salt, and cook covered, stirring occasionally, until the vegetables are softened.
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9
Add the wine, 1 cup of water, rosemary and a pinch of salt.
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10
Return the pork and juices to the pan.
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11
Bring to a boil.
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12
Cover and cook in the oven until the pork is meltingly tender, about 4 to 5 hours.
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13
Transfer the pork and one-quarter of the vegetables to a plate.
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14
Discard the rosemary stems.
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15
Puree the remaining vegetables and cooking liquid in a blender with the lemon juice, vinegar and olive oil, and season to taste with salt.
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16
Thin with water if necessary.
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17
Return the pork and reserved vegetables to the cooking pot and stir in the sauce and olives.
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18
Heat to serving temperature, basting the pork with the sauce.
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19
If you choose, serve over rice.
