Italian Pork stew

Ingredients:

2 tablespoons vegetable oil

2 pounds pork shoulder

6 strips bacon

One large onion

5 garlic cloves

1/2 cup white wine

3 cups chicken stock

2 cups heavy cream

One tablespoon sage.

Method:

Preheat a heavy Dutch oven with 3 tablespoons oil.

Cut bacon into chunks and cook until crispy. Remove bacon and set aside.

Cut pork into 2″ cubes and season with salt and pepper.

Brown pork on all sides, working in stages.

Remove pork and set aside.

Turn down heat and sauté onions until translucent.

Add garlic and sauté until fragrant, about 2 minutes.

Deglaze pan with white wine.

Add chicken stock and heavy cream.

Return pork and bacon to pot.

Simmer gently until pork is fork tender.

When desired tenderness is achieved, remove pork and reduce remaining liquid until thickened to a nice gravy.

Return pork to pot. Heat through.

Serve on Polenta.