Today’s recipe is Porc au Vin Blanc or Pork in White Wine, a family recipe we have been making for decades that rarely leaves leftovers.
3 ½ lb pork shoulder cut into bite size pieces and seasoned with salt.
1 large shallot minced
10 cloves of garlic sliced
2 tbsp olive oil
1 tbsp capers
½ cup green olives sliced in half
½ cup black olives sliced in half
5 pickled pepperoncini sliced
1 bunch Italian (flat leaf) parsley finely chopped
1 tsp ground black pepper
½ tsp red pepper flakes
2 bay leaves
1 tbsp Asian fish sauce (optional)
Brown the pork in the olive oil on medium high heat until a good color is achieved, remove the pork and set aside
Add the shallot and garlic to the pan and cook stirring until slightly softened and translucent
Add the capers and olives and cook for 30 seconds to a minute, and add the pepperoncini slices.
Add the pepper flakes and black pepper cooking for about 30 seconds.
After 30 seconds add the pork and all accumulated juices back to the pan and stir and add the parsley, stir through for about 30 seconds.
Add an entire bottle of drinkable dry white wine (I used Chardonnay) and bring to the boil.
Add the bay leaves and fish sauce (if you are using it) and stir through.
Place it in the center of a 375° oven for 45 minutes, then increase the temperature to 400° and cook for a further 15 minutes.
After removing from the oven use a fork to check the tenderness of the pork, taste for seasoning, and enjoy.