Maiale ubriaco

Maiale ubriaco, literary meaning drunken pork is a traditional Tuscan recipe for preparing pork chops. Pork is flavored with garlic, salt, pepper, and fennel seeds, shortly fried in olive oil, then slowly simmered in rich Tuscan red wine until soft. In winter, maiale ubriaco is often served with kale that is chopped and added just a few minutes before the dish is cooked, but during spring or summer, baked vegetables or seasonal lettuce make the best accompaniment. Paired with a glass of Chianti or Sangiovese, maiale ubriaco guarantees a truly Tuscan gastronomic experience.