B\u00edsaro is the ancient Portuguese breed of pig raised outdoors on herbs and grasses\u2014and is a favorite of Rui Paula, Chef of D.O.C. Restaurant in Portugal\u2019s Douro Valley. This recipe, rich, succulent and unusual, has been adapted for home preparation and our (sad) lack of herb-fed B\u00edsaro pork.\r\n\r\nFor the stew:\r\n21\u20444 pounds boned pork shoulder, cubed, fat removed\r\n1\u20444 cup olive oil plus more for saut\u00e9ing\r\n1\u20442 bottle dry white Portuguese wine\r\nOne sprig each fresh thyme, rosemary, parsley\r\n1 tablespoons peppercorns\r\n3 cloves garlic, crushed\r\n2 onions, chopped\r\nTable salt\r\nMixed fresh herbs to taste\r\n11\u20442 cups veal stock\r\n\r\nFor the potatoes:\r\n24 small potatoes\r\n2 tablespoons duck fat\r\n2 tablespoons olive oil\r\nCrystallized sea salt\r\nFreshly ground black pepper\r\n\r\nMarinate the meat cubes for 12 hours (in the refrigerator) in olive oil, wine, herb sprigs, peppercorns and garlic. Remove the meat, roughly pat it dry and saut\u00e9 with the onion in generous olive oil until the liquid dries and the meat and onions start to brown. Season with salt and pepper; add mixed herbs and stock. Heat to a simmer then place in a casserole dish that just fits. Oven bake tightly covered for six hours (or until very tender) at 200\u00b0F.\r\n\r\nRaise temperature to 350\u00b0F and cook for ten minutes to finish. Wash potatoes and boil in salted water until barely tender. Drain. Heat duck fat and olive oil to hot in an oven-proof shallow pan, add potatoes, shaking to coat, then bake at 400\u00b0F until golden. Season with salt and pepper. Serves four.\r\n\r\nWINE RECOMMENDATIONS: Chef Rui Paula recommends a very lightly oaked Douro red wine as an accompaniment; consider the Ramos Pinto Duas Quintas, Quinto de Crasto or Caves Alian\u00e7a Quinta dos Quatro Ventos.