Combine all of the elements for the marinade collectively in a bowl.
Add the cubes of pork, stir effectively. Cowl and marinate for 48 hours within the fridge. Stir from time to time throughout this era.
Drain the meat, reserve each the marinade and greens.
Dry the meat on kitchen paper.
Warmth 4 tablespoons of olive oil in a frying pan on a excessive warmth. Brown the meat on all sides after which switch to a casserole, season with salt.
Add a little bit extra oil to the pan, prepare dinner the marinated greens for five – 8 minutes or till the onion is gentle, add a couple of tablespoons of the marinade to stop the greens from burning.
Add to the meat within the casserole.
Deglaze the pan with the remainder of the marinade plus 60 ml pink wine vinegar, carry to the boil and scrape into the casserole.
Add ½ tsp pepper, carry again to the boil, cowl and prepare dinner in a preheated oven 160C°/325°F/gasoline mark 3 till the meat is tender, 1½ hours roughly.
Take away the meat to a bowl and pressure the sauce right into a saucepan, press the greens by means of the sieve to get the final of the juices.
Add the prunes, raisins and pine nuts to the sauce.
In one other small saucepan simmer 120ml of pink wine vinegar with 2 tablespoons of sugar for 4 minutes then add to the sauce with the grated chocolate and the meat.
Carry slowly to the boil and simmer for quarter-hour.
Style and modify the seasoning if essential.
Serve with gentle polenta and comply with with inexperienced salad.
