Braised-Pork Hash

Directions

1. 1
   Preheat oven to 325°F with rack in middle.
2. 2
   Cut 8 deep slits randomly over top and sides of pork with a paring knife. Sprinkle a little thyme and a little pepper into slits, then insert a slice of garlic and a bay leaf into each.
3. 3
   Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper over pork, then put in pot. Scatter onions and any leftover garlic around meat.
4. 4
   Add wine and bring to a boil. Cover with a sheet of parchment paper, then lid, and braise in oven until meat is very tender, 4 to 5 hours.
5. 5
   Cool, partially covered, about 30 minutes, then transfer meat to a platter and cool completely. Strain braising liquid through a sieve into a bowl and reserve onions. Skim off fat from braising liquid. If you have more than 2 cups liquid, simmer gently in pot until reduced. If less, add chicken broth or water.
6. 6
   Once pork is cool, discard bay leaves. If pork has skin, peel off and reserve. Trim excess fat from pork and remove meat from bone. Cut into 1/2-inch pieces and return to pot, then add onions.
7. 7
   Bring braising liquid to a simmer in a small saucepan and keep hot, covered.
8. 8
   Heat butter in a 12-inch heavy skillet until foaming, then stir in flour and cook over medium-high heat, stirring constantly, until light to medium brown, about 2 minutes.
9. 9
   Remove from heat and slowly whisk in hot braising liquid, then bring to a simmer, whisking, and simmer, skimming foam, 3 minutes. Season with salt and pepper. Reheat meat and onions in enough sauce to coat (about 1 cup) over low heat (hash should not be soupy). Serve remaining sauce on the side.