Pork Stew with Potatoes

Method

1. In a high-sided pan, heat extra virgin olive oil. Add a whole clove of garlic (skin removed), a couple of bay leaves, and optionally a chili pepper.
2. Add the pork pieces and any pork rind. Keep the heat high. Brown the meat well, allowing it to release its juices, about 10-15 minutes. Season with a little salt and pepper, and add a couple of sprigs of rosemary.
3. Continue cooking on high heat until all the liquids have evaporated and only fat remains at the bottom of the pan.
4. Deglaze with the dry white wine. Cook on high heat until the alcohol has evaporated and only fat remains again.
5. Add the diced celery, carrot, and onion. Lower the heat slightly and add a little more salt. Cook until the vegetables have released their liquids and then start to dry out.
6. Meanwhile, peel and cut the potatoes into large chunks, similar in size to the meat pieces. Keep them in cold water to prevent browning.
7. When the vegetables are ready, add the tomato sauce and water (about half the amount of tomato sauce). Season with a little more salt. Increase heat to bring to a boil quickly.
8. Once boiling, cover the pan, reduce the heat to low, and simmer for 25 minutes.
9. After 25 minutes, drain the potatoes and add them to the stew. Cover and cook on low heat for another 25 minutes, or until the potatoes are tender.
10. Remove the rosemary sprigs and bay leaves if desired. Finish with a drizzle of extra virgin olive oil.
11. Serve hot with crusty bread.