Untested - Prebonata de Porc

The Country Cooking of France, Anne Willan, p. 169

I don't know if I've mentioned it, but I'm trying to go as seasonal as possible. Pigs are slaughtered in the fall, therefore I would think this recipe would be ideal for the last hurrah from tomatoes and peppers and, well, of the pig, as well. However, with the advent of freezing technology, I can continue to experiment with this recipe during the winter with the frozen tomatoes and peppers preserved this way because this year, short on help on the farm, I had no time during the height of the season to do any canning.

Pork
2 lbs boneless pork shoulder, cut into cubes
Salt and pepper
2 Tbsps olive oil
2 Tbsps flour
1 1/2 cups coarse red wine
1 1/2 cups veal broth

Sauce (apparently can be used with other meats to equally good effect)
2 Tbsps +  2 Tbsps olive oil
1 onion, chopped
4 garlic cloves, chopped
3 lbs tomatoes, peeled, seeded, cut into strips
1 bouquet garni of Mediterranean herbs
2 red sweet peppers, in narrow strips
4 juniper berries, finely crushed
1 cup coarse red wine

1. Preheat the oven to 350F.
2. Season the pork cubes with salt and pepper.
3. Heat the oil in an oven-ready pot or casserole. Brown the meat on all sides and set aside.
4. To the remaining fat, add the flour and stir until browned. Continue to stir to incorporate the wine. When it begins to boil whisk in the broth and add the meat and bring to a boil before covering and transferring to the oven.
5. Bake, stirring occasionally and adding broth if it looks like it's drying out, until the pork is very tender, about 75 minutes to 1.5 hours.
6. While the pork is stewing, make the sauce by heating 2 Tbsps to fry the onion until it starts to brown. Stir in the garlic and cook until fragrant, then add the tomatoes and the bouquet garni, seasoning with salt and pepper.
7. Simmer over low heat until it cooks and begins to reduce, about 20 minutes. Set aside.
8. Wipe the fry pan and add 2 Tbsps olive oil to fry the peppers with the juniper berries and salt until the peppers wilt. Add the wine and bring to a rapid boil until reduced by at least half. 
9. Incorporate the tomato sauce and continue cooking at a low simmer, uncovered, until the sauce has thickened.
10. When the pork is done, stir in the sauce and simmer another 10-15 minutes to allow the flavours to blend.
11. Serve with a side of pasta or polenta.
12. The dish improves with age.