Easy and Savory Favorite - Marcella’s Stovetop Pork

Salt then brown a 2-3 pound hunk of boneless pork roast in generous amount of oil in casserole - center cut loin works, can use other
Add vinegar – I use Balsamic for a bit of sweetness, but any will do.- so that it comes up side of meat approx 1 ½-2 inches. ( Pan diameter should be about that of meat)
Add a couple bay leaves, fresh if possible and…
Add a TBL of peppercorns – whichever type you like.
Cover and braise, keep at low simmer, for approx 1 ½ hours, turning over once or twice.
Remove meat to plate, raise heat and boil down sauce a bit
AND taste for seasoning – surprisingly, it might not be very sour, as pork juices have diluted it and you may have to add more vinegar for a proper tang – and maybe more salt. Marcella puts a knob of butter in this - rounds out taste, but not necessary.

Here the Creuset or other enameled cast iron casserole works well – can simmer slowly – but any pan will work. You can approximate ingredients and it doesn’t matter that much.

I serve with a potato/carrot mash – you can also add onion, celery, turnip, parsnip, etc.
My technique – boil veg just covered in water until tender
Drain then add cup milk or cream and butter, and let come to simmer
Mash with hand masher – adjust seasoning and consistency with more liquid if necessary.

Another use for enameled cast iron – will hold heat when covered.

Charred Bok Choy – an experiment
Cut small ones in half and put in hot dry skillet ( no oil) until they sear on both sides.
Season – can add oil if wanted