Marsala-Braised Boneless Pork Butt with Porcini Mushrooms

Ingredients

• 3 lbs. 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

• 2 cups 500 mL all purpose flour
• ⅘ cup 200 mL water

Side dish (gremolata)

• 1 orange, the zest
• 1 lemon, the zest
• 2 cloves garlic, peeled and minced
• ½ 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
• ¼ cup 60 mL olive oil