How to cook
Clean the pork of fatty parts and skins if necessary, add salt, rub it with a little black pepper and make incisions on its surface for spiking and treating.
Cut the carrots, celery, garlic cloves into oblong pieces and spike the pork with them, along with the black pepper, allspice and sliced bacon. Top it with 3 1/3 tbsp (50 ml) of brandy. Cover it and put it in the refrigerator for 1 hour. Heat the oil in a frying pan with a wide bottom and fry the pork evenly.
Then, transfer it into a greased tray, top with 2/5 cup (100 ml) of hot water and 2/5 cup (100 ml) of red wine and put it to bake in a moderate oven until ready. Optionally, you can add pre-fried vegetables of your choice.