This recipe was inspired by a delicious wild boar stew I had at La Cesoia, a restaurant in Bologna. Since the pig is a descendant of wild boar, I decided to try it with pork and was very pleased with the results. Red wine vinegar, balsamic vinegar, and red wine may seem like a surprising combination, but they make a wonderfully rich, luscious sauce. Serve with good crusty bread or Nonna Mary’s rice.
The stew can be made 2 to 3 days ahead of time and kept in the refrigerator. When ready to serve, add a little water and reheat over medium-low heat.
© 2005 Giuliano Hazan. All rights reserved.