7 Lucky New Year's Dishes from Around the World

Braised Pork with Apples and Rosemary
Ingredients:
2 and 1/2 lbs. pork shoulder, cut into two inch cubes
2 cups dry white wine
2 dried chili peppers
4-5 tart apples- peeled, cored, and cut into wedges
3 sprigs rosemary
1 head garlic, diced
Directions:
1. In a large pot, heat up a little olive oil over high heat. When it starts to shimmer, add the pork and brown it on all sides.
2. When the pork is browned, remove to a bowl. Throw in the garlic and peppers and scrape the bottom of the pot. After about thirty seconds, add the pork, white wine and rosemary. Salt and pepper to taste.
3. Bring to a boil, then reduce the heat and cover. Cook for 3-4 hours, until the pork is tender. If the braising liquid looks low, add a little water.
4. When you are about 20 minutes from serving time, add the apples. Remove peppers and rosemary. Serve in large bowls over polenta with plenty of broth. less