- Serves: 4
- Cook Time: 2 hours 15 minutes
- Prep Time: 5 minutes
- Effort: medium
- 1 kg boneless leg of pork, skin removed
- olive oil, for frying
- knob of butter
- 1 bay leaf
- 4 sprigs sage, plus a few extra leaves, for garnish (optional)
- 10 dried apricots
- 200 ml white wine
- 300 ml chicken stock
- bunches cavolo nero, stalks discarded, leaves chopped
- mashed potato, to serve
1. Cut the pork into fist-sized pieces and season with salt and freshly ground black pepper.
2. Heat a little oil in a flameproof casserole dish until hot and brown the pork pieces on all sides.
3. Add the zest of the lemon, a knob of butter, the bay leaf, sage sprigs and apricots. Stir around gently with the pork pieces.
4. Add the wine and bring to the boil.
5. Add the chicken stock, cover the pan and simmer on the stove for 1½ -2 hours.
6. When the meat is cooked, remove it from the pan and put it in a warm place to rest for 5-10 minutes.
7. Skim off any fat that has collected in the cooking juices and then reduce the liquid until it reaches a gravy consistency. While the sauce is reducing, prepare the cavolo nero.
8. Heat a little olive oil in a heavy-based frying pan and gently fry the cavolo nero until just tender. Add a little lemon juice to taste and season with salt and freshly ground black pepper.
9. If desired, heat a little oil in another frying pan and fry whole sage leaves until crispy.
10. To serve, plate the cavolo nero and top with the pork. Pour over the reduced cooking sauce and accompany with mashed potato. Garnish with crispy sage leaves, if desired.
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