Marsala-Braised Boneless Pork Butt with Porcini Mushrooms

Ingredients

• 3 lb 1.5 kg boneless pork butt, tied
• Salt and freshly ground pepper, to taste
• 2 tbsp. 30 ml vegetable oil
• 18 oz. 500 g porcini mushrooms
• 1 tsp. 5 ml black peppercorns
• 2 bay leaves
• 4 sprigs thyme
• 4 cloves garlic, peeled and crushed
• 3 cups 750 ml Marsala

Dough roll ingredients

• 2 cups 500 ml all purpose flour
• 4/5 cup 200 ml water

Side dish ingredients (gremolata)

• 1 orange, the zest
• 1 lemon, the zest
• 2 cloves garlic, peeled and minced
• 1/2 bunch parsley, leaves only, coarsely chopped
• 2 tbsp. 30 ml maple syrup
• 2 tsp. 10 ml balsamic vinegar
• Salt and freshly ground pepper, to taste
• 1/4 cup 60 ml olive oil