I first made this recipe when I was 17 years old in culinary school back in the French Alps. I absolutely love this dish!
This pork stew is quite unique and delicious! The Marsala wine used to deglaze it with brings a sweet and nutty flavor to the sauce, it also comes with some tomato concassee to bring it all together, the orange and lemon zests add brightness and make it pop. It is a labor intensive dish to make but we don't mind because it is that exquisite! You've never had anything like this out in the backcountry! Trust us.
Ingredients: Pork Shoulder, Carrots, Celery, Onions, Tomatoes, Orange and Lemon Zest, Marsala, Veal Stock, Elbow Pasta