👨‍🍳 Instructions

1. 1

   In a food processor, combine the chopped garlic, thyme leaves, parsley, and optional chili pepper (if using). Pulse until finely chopped.

   💡 Tip: You can also finely chop these ingredients by hand.
2. 2

   In a large bowl, combine the pork pieces with the chopped garlic mixture, salt, and bay leaves. Mix well to ensure the pork is evenly coated.

3. 3

   Transfer the seasoned pork to a sterilized glass jar or a non-reactive container. Pour over the white wine vinegar and white wine (if using). Ensure the pork is submerged in the liquid. Cover tightly.

   💡 Tip: Marinate in a cool, dark place for at least 4 days, or up to a week. Refrigeration is also an option.
4. 4

   After marinating, drain the liquid from the pork, reserving it if desired for another use. Pat the pork pieces dry with paper towels to remove excess moisture.

   💡 Tip: Drying the pork helps it to brown and crisp up better.
5. 5

   Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pork pieces in batches, ensuring not to overcrowd the pan. Sear the pork until golden brown on all sides.

   ⏱️ 5-7 minutes per batch
6. 6

   Once browned, return all the pork to the pot. Add about 1 inch of water (or the reserved marinade liquid if preferred). Bring to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently until the pork is tender.

   ⏱️ 4-6 hours

   💡 Tip: Check periodically and add more water if the liquid evaporates completely.
7. 7

   Once the pork is tender, remove the lid and increase the heat slightly. Cook until any remaining liquid has evaporated and the pork begins to fry in its own rendered fat, becoming crispy.

   ⏱️ 15-20 minutes

   💡 Tip: Stir occasionally to prevent sticking.
8. 8

   Serve hot, traditionally with pickled onions and hops bread or rice.