Cif e Ciaf Abruzzese – Braised Pork with Dried Peppers

Steps

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1. 1
   Heat generous olive oil in a pot with unpeeled garlic cloves, bay leaves, and rosemary sprigs, warming gently over medium-low heat until the oil begins to bubble slightly.
   ▶ ≈1:09
2. 2
   While the oil heats, cut the pork spare ribs, capocollo, and fresh pancetta into generously-sized chunks.
   ▶ ≈1:40
3. 3
   When the oil shimmers and sizzles, add all the meat chunks and sear until well browned on the surface.
   ▶ ≈2:27
4. 4
   Deglaze with white wine, allowing the alcohol to burn off completely.
   ▶ ≈2:51
5. 5
   Reduce heat to low, cover the pot, and braise for about thirty minutes.
   ▶ ≈3:16
6. 6
   After about thirty minutes, remove the stems and as many seeds as possible from the dried peppers, then add them to the pot whole or break them into pieces as preferred. Cover and continue braising.
   ▶ ≈3:36
7. 7
   Season with salt, cover again, and continue braising until the pork is completely tender, adding a splash of water if the braising liquid reduces too much. Total cooking time may range from thirty minutes to over an hour depending on meat size.
   ▶ ≈4:12
8. 8
   Towards the end, stir in additional fresh garlic cloves and black pepper, cooking for a few more minutes to infuse the flavours.
   ▶ ≈5:56
9. 9
   Taste and adjust seasoning as needed. The pork should be very tender, and the dried peppers should contribute a crispy-sweet flavour. Fine-tune salt and pepper to taste.
   ▶ ≈6:44
10. 10
    Serve with country bread or potatoes, making sure to include the abundant aromatic oil and rendered pork fat from the pot.
    ▶ ≈7:30