- 2 1/2 pound boneless blade pork roast, cut into 2-inch pieces
- kosher salt
- black pepper (freshly ground)
- 2 tablespoons olive oil
- 4 cups onions (thinly sliced)
- 20 cloves garlic (peeled)
- 2 anchovy fillets (minced)
- 2 teaspoons fennel seeds (crushed)
- 1 teaspoon fresh thyme (chopped)
- 2 teaspoons fresh tarragon (chopped OR 1 teaspoon dried)
- 6 tomatoes (ripe, chopped, OR 1 1/2 cups canned tomatoes, drained and chopped)
- 1/4 cup green olives (pitted and chopped)
- 1 tablespoon lemon zest (grated)
- 1 tablespoon capers (drained, lightly chopped)
- 1 cup homemade chicken stock (OR canned low-sodium chicken broth)
- 1 cup dry white wine
- 1/2 cup Niçoise olives (black, pitted)
- Sprinkle pork generously with salt and pepper. Heat olive oil in a large casserole or Dutch oven over high heat. Add meat in 2 or 3 batches, being careful not to crowd the pan; cook until the pieces are browned on all sides, about 7 to 10 minutes. Remove meat as it’s done and set aside in a bowl.
- Lower heat to medium and add onions; cover and cook until the onions soften, about 10 minutes. Remove cover and cook, stirring occasionally, until golden, about 5 minutes more. Add garlic and cook for 2 minutes. Stir in anchovies, fennel seeds, thyme and tarragon; cook for 1 minute. Add tomatoes, green olives, lemon zest, capers, stock and wine. Return the meat to the pot and raise heat to high. Bring mixture to a boil, then lower heat to maintain a simmer. Cover and cook until the meat is fork-tender, 1 to 1 1/2 hours.
- Skim and degrease sauce. If sauce is too watery, strain solids and reduce until just syrupy. Return solids to the pot. Add Nicoise olives and adjust seasonings with salt and pepper to taste. Serve as is or over soft polenta.