Wine Road Recipes

Ingredients

• 1 1/2 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper, plus more, to taste
• 1 to 2 teaspoons kosher salt plus more, to taste
• 1 cup finely chopped onions
• 1 tablespoon red wine vinegar
• 1 1/2 cups Martorana Cabernet Sauvignon
• 4 garlic cloves
• 2 small carrots, cut on the diagonal into batons
• 2 bay leaves
• 1/2 cup fresh sage leaves, roughly chopped
• 1 fresh rosemary sprig
• 1 or 2 cinnamon sticks
• 1 3/4 cups unsalted chicken stock
• 1/2 to 1 cup sliced fennel, plus chopped fennel fronds
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon sugar
• 10 large pitted prunes (dried plums), soaked in hot water to soften
• 1/2 cup fresh flat-leaf parsley leaves
• 4 cups cooked soft polenta