Pork cooked with grapes
SERVES 6-8
“The foothills east of the Apennines in Molise grow Tintilia, an indigenous red grape known for its low yield and pleasant notes of red fruit and spices,” says Katie Parla. “Each year, the majority of the harvested grapes are pressed to make wine, with the remainder reserved for jams and savoury dishes like this stew, which is made only at harvest time. The slight sweetness of the grapes mingles beautifully with the savoury pork and herbaceous notes of the bay leaves. Season the pork 24 hours in advance.” 2 tbsp extra-virgin olive oil 1 kg boneless pork shoulder, seasoned with salt 24 hours ahead, cut into 5cm cubes 1 garlic clove, crushed 250 ml dry red wine 2 fresh bay leaves 1 litre (4 cups) pork or chicken stock 180 gm (1 bunch) red grapes, halved, seeds removed
1 Heat olive oil in a large heavy-based frying pan over medium heat. When the oil begins to shimmer, add the pork, in batches if necessary, and cook, turning, until browned on all sides (7-8 minutes). Remove with a slotted spoon and transfer to a plate.
2 Reduce heat to low. Add the garlic and stir until just golden (1-4 minutes). Add the wine, then increase the heat to medium and scrape up any browned bits from the bottom of the pan. When the scent of alcohol dissipates and the liquid has nearly evaporated (2-4 minutes), add the bay leaves.
3 Return the pork to the pan and add enough stock so the meat is mostly submerged. Season to taste with salt and cook, stirring occasionally, for 1½ hours or until the pork is fork-tender, adding the grapes at the 1¼-hour mark (they should be soft). If the sauce is becoming too dry, add a bit more stock (you may not need all the stock). Serve.