Ingredients
1 cup extra virgin olive oil
6 pounds pork stew meat
1 tablespoon salt and pepper
4 white onions, diced
6 carrots, diced
3 dozen mushrooms
4 whole garlic, chopped
4 cups red wine
8 cups chicken stock
8 cups beef stock
8 ounces truffle oil
8 ounces tomato paste
Directions
Dust pork with flour and brown for 5-8 minutes. Add onions, carrots, mushrooms and garlic. Cook until vegetables start to soften. Add wine, reduce to almost dry.
Add stock, tomato paste, and truffle oil. Bring to a boil. Cover and simmer for one hour or until pork is fork tender. Serve over mashed potatoes, polenta, or your favorite pasta.
Brandon Kealoha is executive chef and general manager of Js’ Bistro in Dayton.