Spezzatino of pork with lemon grass
A note on the spezzatino cut: When I first came to Sicily, I found the cubes of meat that butchers would cut for spezzatino too big and I used to get them home and cut them again. Over the years, though, I've got used to the bigger pieces and, if you want to make a pork spezzatino, a good butcher will give you pieces with a fair bit of fat on at one end. They believe that this is good for the flavour and they are right.
In a wide pan, soften 1 sliced white onion in 4 tablesp olive oil, then add 1 kg pork pieces for spezzatino and brown on all sides - about 10 mins. Add 3 chopped lemon grass bulbs, season the mixture with a few grindings of mixed peppercorns and some coarse seasalt, then add water to just cover the meat. Add 2 dried chilli peppers, 2 teasp dried sage and 2 teasp dried oregano and stir. Cover and simmer for 1 hour, turning the meat now and then.
Fish out the chilli peppers and serve.