Averna Pork with Cucumber-Ginger Salad
Cut pork into 10 to 12 ounce cubes (you want at least 8 portions). Combine the remaining ingredients thoroughly and then rub into pork pieces. Preheat oven to 325°F. Heat a braising pan to smoking and sear pork pieces on all sides. Saute garlic, onion, and ginger until onion is translucent. Deglaze with wine and reduce liquid by three-fourths. Add bay leaves and stock; then transfer to a baking pan along with pork. Add water to cover, cover top with plastic and then foil and seal edges. Put in oven and bake for 2 to 3 hours, until pork is very tender.
Combine ingredients in a pot and reduce by half.
Make a vinaigrette by whisking oil into vinegar and seasoning with salt and pepper. Toss cucumbers, chili, and ginger with vinaigrette. Set aside.
Remove pork pieces from braising liquid and flash fry in 50/50 peanut oil and olive oil until outside starts to crisp. In a saute pan, heat Averna glaze and add pork pieces. Coat each piece with glaze all over. Put pork in center of plate and drizzle with Averna glaze. Top with cucumber-ginger salad and serve immediately.