Trim the fat and bones from the pork and cut it into
Heat the olive oil in a Doufeu or a heavy-bottomed pan. Sauté the pork on all sides for 5 minutes. Lower the flame and add the onions, sage, bay leaves, parsley, thyme, and more salt. Add wine. Cover and cook very slowly for 1½ hours, checking to be sure the pork is not dry (add a little water if necessary). Remove the meat and set aside in a warm, covered dish. Add the vermouth to the pan juices while scraping the bottom of the pan. Add the capers, put the pork back in, and reheat for 5 minutes. Remove the bay leaves and serve on a warm platter garnished with parsley or fennel leaves.
© 1990 Mireille Johnston estate. All rights reserved.