Stew of Violence

Season the pork with salt and MSG.

Sear the pork in olive oil over high heat in a large pan, covering with a lid slightly ajar to brown while reducing mess.

Once brown on one side, flip the pork and add chopped onions, deglazing the pan by scraping the bottom and adding a pinch of salt to release onion juices.

Create a sachet with black peppercorns, mustard seeds, allspice, bay leaves, thyme, garlic, and ginger discs, and place in the pan.

Add tomato paste and cook until it starts to smell like it is frying.

Add red wine, red wine vinegar, chicken stock, and brown sugar to the pan.

Bring to a simmer, skim any foam off the surface, cover with a lid slightly ajar, and cook in a 300°F oven for 2.5 hours total, adding cabbage, carrots, and celery halfway through.

Remove the sachet once the meat is tender.

Reduce the liquid on the stovetop at a vigorous simmer for 5-10 minutes until glossy.

Finish with a knob of butter (monter au beurre), salt, pepper, and parsley.