Frissurata di maiale (Calabrian Braised Pork)

Steps

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1. 1
   Add a small amount of olive oil to the bottom of a large cast-iron or heavy-bottomed casserole.
   ▶ ≈0:44
2. 2
   Cut the capicola into medium-sized pieces.
   ▶ ≈0:58
3. 3
   Cut the fresh pork belly into pieces, deciding whether to keep the skin on or remove it.
   ▶ ≈1:22
4. 4
   Keep the ribs whole or cut into smaller pieces and add to the pot.
   ▶ ≈1:58
5. 5
   Brown the pork in batches over medium-high heat, ensuring each piece is well-browned. Move finished pieces to the side and add the next batch as the pot allows.
   ▶ ≈2:30
6. 6
   Once all the meat is browned, pour in the red wine.
   ▶ ≈2:54
7. 7
   Add a splash of water, bay leaves, garlic cloves, a pinch of salt, and Calabrian chili pepper to taste.
   ▶ ≈3:09
8. 8
   Cover the pot and reduce heat to the lowest setting. Braise for at least 2 hours until the meat becomes very tender.
   ▶ ≈4:06
9. 9
   After about 2 hours of cooking, add the potatoes cut into chunks.
   ▶ ≈4:42
10. 10
    Cut the pork liver into medium-sized pieces and add to the pot. (Traditional but optional.)
    ▶ ≈5:12
11. 11
    Replace the cover (or half-cover) and continue cooking for 30–40 minutes until the potatoes are fully tender.
    ▶ ≈6:03
12. 12
    Taste the braising liquid and adjust the salt as needed.
    ▶ ≈6:24
13. 13
    Add the pitted olives at the end, gently stirring to incorporate without overpowering the dish.
    ▶ ≈6:50
14. 14
    Serve the braised pork hot, enjoying the tender meat, potatoes, and rich sauce.
    ▶ ≈7:04