MMMMM----------------------------PORK---------------------------------
3 1/2 lb Pork loin (1.6 kg); deboned
-and bones set aside
1 1/4 c Grappa (300 ml)
1 1/3 c Dried apricots (225 g)
1 tb Olive oil
Broth (stock); as needed
-(optional)
5 tb White wine vinegar
2 tb Mustard
2 tb Superfine (caster) sugar
2 tb All-purpose (plain) flour
1 tb Butter
Salt and pepper
Herbs of your choice; to
-garnish
MMMMM--------------------------MARINADE-------------------------------
25 oz Bottle dry white wine; (750
-ml)
5 Cloves
3 cl Garlic; chopped
1 Onion; chopped
30 Black peppercorns
Kosher or coarse salt
Mix all the ingredients for the marinade together in a large bowl.
Put the meat and bones into the marinade, cover, and let marinate in
the refrigerator for 8 hours or overnight.
Pour the grappa into a bowl, add the dried apricots, and let soften
for 5 hours.
The next day, drain the pork loin and bones, strain the marinade, and
set aside. Heat the oil in a Dutch oven (casserole) over medium heat,
add the drained pork loin and bones, and cook for about 5 minutes, or
until they are browned all over. Pour in the strained marinade,
season with salt and pepper, and bring to a boil. Reduce the heat,
cover, and cook for 1 hour, turning the meat occasionally. Remove the
meat from the Dutch oven, cover with kitchen foil, and keep in a warm
place.
Meanwhile, strain the cooking juices. You should have about 1-1/2
cups (350 ml) of liquid. Add some broth (stock) if necessary. Pour
the liquid into the Dutch oven, add the apricots, grappa, vinegar,
mustard, and sugar, and place over low heat for 30 minutes. Mix the
flour and butter together in a bowl, add to the sauce, and cook for 2
minutes, or until thickened slightly.
Serve the meat cut into slices with the warm sauce and garnish with
herbs of your choice.
Recipe by Recipes from an Italian Butcher, The Silver Spoon Kitchen,
2017
