Pork in Puttanesca Sauce

1. Prep

Preheat your oven to 300°F (150°C). Pat the pork dry with paper towels and season generously with pepper. Salt is not added here due to the salty ingredients in the sauce.

2. Sear Meat

In a large oven-proof pot, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until golden brown, about 3-4 minutes per side. Once seared, transfer the pork to a plate.

3. Sweat Aromatics

Lower the heat to medium and add the minced garlic and onion to the pot. Cook until the onion is translucent and the garlic is fragrant but not browned, about 2 minutes. The garlic should give off a sweet aroma without any hint of acrid bitterness.

4. Deglaze

Stir in the capers, olives, oregano, thyme, and minced anchovy. Cook for another minute to meld the flavors. Pour in the white wine, scraping up any brown bits from the bottom of the pot. Allow the wine to reduce until almost completely evaporated, which concentrates the flavors and removes the raw alcohol taste.

5. Add Cooking Liquid

Add the chicken stock and crushed tomatoes, stirring well to combine. Bring the mixture to a simmer, then taste and adjust seasoning, keeping in mind the ingredients' inherent saltiness.

6. Braise

Return the pork to the pot, nestling the pieces in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the pork is fork-tender.

7. Rest

After braising, remove the pot from the oven and let the pork rest in the sauce for at least 45 minutes. This allows the flavors to meld and the meat to absorb the savory sauce.

8. Finishing Ingredients

Before serving, reheat the pork gently on the stove. If the sauce is too thick, add a splash of water to reach the desired consistency. Check for seasoning once more, and then sprinkle with chopped parsley for a fresh contrast to the rich sauce.