Amorette Casaus' Pork Belly Stew

• 1 tablespoon canola oil
• salt and black pepper
• 1 pound pork belly, cut into 1-inch cubes
• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 1 medium onion, roughly chopped
• 2 medium carrots, roughly chopped
• 3 large creamer potatoes (about 1 1/2 pounds), roughly chopped
• 4 medium shallots, thinly sliced
• 3 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup red wine
• 2 quarts chicken stock
• 15 ounces can whole tomatoes

1. Heat canola oil in a heavy pot or Dutch oven. Season pork belly and shoulder with salt and black pepper and, starting with the belly, sear in batches till well-caramelized. Remove and reserve.
2. Sweat chopped onion, carrot and potato in the rendered pork fat just until onion becomes transparent, then remove and reserve the vegetables.
3. In the same pot, sweat shallots, thyme and bay leaf.
4. Deglaze with red wine and simmer till reduced by half. Return pork belly and shoulder to pot. Add chicken stock, tomatoes (crushing them in hand as you go) and their juice and bring back up to a simmer. Season with salt and pepper.
5. Simmer for 1 1/2 hours, partially covered, skimming fat as needed. Once the pork is nearly as tender as you'd like it, add back in the reserved onion, carrot and potato.
6. Simmer until potatoes and carrots are tender but not falling apart, about 20-30 minutes more. Season to taste with salt and black pepper.

canola oil, salt, pork belly, pork shoulder, onion, carrots, creamer potatoes, shallots, thyme, bay leaf, red wine, chicken stock, tomatoes

Taken from food52.com/recipes/15376-amorette-casaus-pork-belly-stew (may not work)