Pork in wine sauce with farro

Ingredients

Instructions

1. Lightly crush the farro if a thicker porridge-like puls is desired. Combine the farro and water in a saucepan, bring to a boil, then reduce the heat and simmer for 15 minutes.
2. While the farro cooks, heat the olive oil in a pan over medium-high heat. Add the bite-sized pork and brown the outside, then remove it.
3. Add the wine and fish sauce to the pan, scraping up the browned bits. Bring to a simmer.
4. Return the pork to the pan. Add the whole white part of the leek with the tied dill bundle. Simmer for 4-5 minutes.
5. Stir in the defrutum or saba and cook for another 5 minutes, until the pork is cooked through.
6. Remove the pork. Stir about three quarters of a cup of the wine sauce into the farro and cook another 15 minutes, until soft.
7. Spoon the farro puls into bowls, top with the pork, and garnish with black pepper, the chopped leek green and fresh dill.