Corsican Pork Stew (Pebronata)

Pebronata is the perfect Fall dish to celebrate the end of peppers and tomatoes growing in your garden and the cool changes in the weather. Pebronata (Peh-Bro-Nah-Tah) is a Corsican daube or stew generally made from goat meat, although it is often made from beef, veal, or pork. There are 3 distinct steps in the creation of an authentic pebronata: cooking the pork, preparing the tomatoes sauce, and sauteing the sweet peppers.

Corsican Pork Stew

PREP: 10 minutes | COOK: 2 hours | SERVES: 8

The Pork

• 2 tablespoons olive oil

• 2 pounds boneless pork shoulder, cut into 2-inch cubes

• salt and pepper to taste

• 2 teaspoons Espelette (optional)

• 2 teaspoons herbes de Provence

• 1 bunch of herbs, see notes

• 3 tablespoons flour

• 1/2 bottle red wine

• 1 cup veal or chicken broth

Pebronata

• 4 tablespoons olive oil

• 2 onions sliced

• 4 garlic cloves sliced thinly

• 3 pounds San Marzano tomatoes julienned

• 4 red peppers julienned

• 8 juniper berries

• salt and pepper to taste

1. Preheat oven to 400 degrees F.

2. For the pork, heat the oil in a large skillet until smoking hot. Season the pork with salt, pepper, espelette, and herbes de Provence then brown the pork on all sides, about 5 minutes. Transfer meat to a 5.5-quart Dutch oven. Add herbs to the Dutch oven.

3. Add flour to the skillet and stir until all the remaining pork fat is absorbed. Add the wine and stock making sure to scrape the bottom loosening any pieces stuck. Strain into the Dutch oven, cover, and braise for 1.5 hours, or until impossibly tender.

4. For the pebronata, heat half of the olive oil in a large skillet until hot. Add the onions and garlic and cook until softened, about 5 to 8 minutes. Add the tomatoes and cook until they become sauce-like about 20 minutes.

5. Heat the remaining oil in a large skillet. Add the peppers, juniper, and salt and saute until tender,, about 8 to 10 minutes. Add the tomato mixture and simmer together for 15 - 20 minutes.

6. When the pork is cooked, mix with the pebronata in and cook for another 5 to 10 minutes.

Notes:

Herbs: I like to use summer savory, thyme, and rosemary bundled together with string but feel free to use whatever herbs you enjoy.

Like all stews, this is better the second or third day. Make a lot and freeze for future meals.

Variations:

Try making it with veal and white wine, or with unctuous beef short ribs or even pork cheeks.