Ingredients

3 Pounds Of Boneless Pork Butt, Trimmed Of The Excess Fat And Cut Into 1 Inch Pieces

1 Medium Yellow Onion, Coarsely Chopped

2 Celery Stalks, Coarsely Chopped About 1/2 Cup

1 Medium Sized Carrot, Chopped , About 1/2 Cup

3 Ounces Pancetta , Cut Into 1/2 Inch Pieces

1 To 3 Tablespoons Of Grapeseed Oil, More As Needed

Kosher Salt And Fresh Ground Pepper

1/4 Teaspoon Of Dry Mustard

1 Teaspoon Of Fennel Seeds

1/4 Teaspoon Of Red Pepper Flakes

1 Tablespoon Of Tomato Paste

4 Cloves Of Garlic, Minced

1 Cup Of White Wine

2 1/2 Cups Of Chicken Broth

1 1/2 Cups Of Small Red Skinned Potatoes, Cut In Halves Or Quarters If Large

1 Cup Of Leeks, Cut In Half Lengthwise, Cut Into 1 Inch Pieces

1 Cup Of Red Pepper, Cut Into 1 Inch Pieces

1 Cup Of Cored Parsnips, Cut Into 1 Inch Pieces

1 1/2 Cups Of 1 Inch Cube Butternut Squash About 8 oz.

1 Tablespoon Of Whole Grain Mustard, Preferably Maille

1 Tablespoon Of Drained Prepared Horse Radish

4 Ounces Of Spinach

1 Tablespoon Of Finely Chopped Parsley

Method

Position oven rack into lower third of your oven and preheat oven to 325 degrees Fahrenheit.

Spread the pork onto paper towels to dry for 10 to 20 minutes and pat dry.

Into a large deep pot, cook pancetta in 1 tablespoon of oil over medium heat, stirring occasionally, until browned but not crispy about 6 to 8 minutes.

Remove to paper towel lined plate to drain.

Don’t wipe out the pan.

Add another 1-2 tablespoons of oil to the pan then raise the heat to medium / high.

Season 1/3 of pork with salt and pepper.

Arrange in a single layer in pot.

Brown well on all 4 sides, each side takes 6 to 8 minutes to brown then transfer to a large bowl.

Pour off all but 2 tablespoons of the fat from the pan.

Return pot to heat, add onions, celery and carrots.

Season with salt and pepper.

Stir often until vegetables begin to soften about 5 to 6 minutes.

Stir in dry mustard, fennel seeds, red pepper flakes, tomato paste and garlic, stirring occasionally, until fragrant, 1-2 minutes.

Return pancetta to pan, add the wine, stirring with wooden spoon to dissolve any brown bits on the bottom of the pot.

Raise heat to medium / high and boil to reduce by half, about 5 to 8 minutes.

Add chicken broth and 1 1/2 cups water, bring to a boil.

Return pork to pot, along with any juices that have accumulated and bring to a simmer.

Crumple a piece of parchment, then flatten it out.

Place the parchment directly over the surface of the stew, allowing the ends to come up the sides of the pot.

Cover and transfer to oven.

After 45 minutes, add the potatoes to the pot.

Cover with parchment and lid and return to the oven.

After 15 minutes, add leeks, peppers, parsnips and squash.

Continue to cook  for 15 to 20 minutes until vegetables are tender.

*If you like, lay a piece of paper towel onto the top of the stew pressing lightly to degrease, pushing gently into all bumps and dips then quickly peeling it off and discard.

Stir in mustard and horseradish.

Add spinach on the top, replace the lid until spinach is wilted, about 2 minutes.

Gently stir in spinach.

Sprinkle with chopped parsley and serve.

Yields 6 to 8 servings.