pork braised with vinegar
Brasato di maiale con aceto
italian
river cafe cook book

1 x 1.8 2.25kg boned loin of young organic pork rind and most of the fat remove
sea salt
2 tablespoons olive oii
150ml red wine vinegar
150ml Chianti Classico
1 tablespoon black peppercorns
12 fresh bay leaves

Generously season the pork with salt.
In a heavy saucepan with a lid heat the olive oil and brown the meat on all sides.
Remove the meat and put to one side.
Lower the heat and pour the vinegar into the pan.
Bring to the boil and reduce the liquid by half.
Add the wine 100ml water the peppercorns and bay leaves and lower the heat to a simmer.
Return the pork to the pan and turn to coat it in the juices.
Put the lid on but slightly askew. Simmer very gently for an hour turning the meat two or three times during cooking.
If the juices seem to be drying up add a little more wine or water.
When the meat is cooked (still soft when prodded) turn off the heat add extra salt to the juices and let the pork relax for 5 minutes.
Slice and serve with the juices and the bay leaves.

Serves 6
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