Vermicular | Provençal-Style Braised Pork

Ingredients

• 1 ½ lb pork shoulder, cut into chunks
• Kosher salt and freshly ground pepper
• All-purpose flour
• 3 oz pancetta, thinly sliced
• 1 clove garlic, minced
• 4 shiitake mushrooms, stemmed and cut in half
• 1 cluster shimeji mushrooms, stemmed and separated
• 1 onion, sliced into eight wedges
• 1 large tomato, diced into ½” pieces
• 1 eggplant, cut into ½” rounds
• ⅖ cup (3.5 oz) tomato puree
• 1 teaspoon kosher salt
• 12 black olives
• 2 tablespoon white wine
• 1 bay leaf
• 1 tablespoon olive oil