The term "alla cacciatore" means in a hunters-style. The dish gets its name from the hunters, either hunting mushrooms, truffles or game, which used to spend days out in the forrests of Italy catching and foraging for food for their families.
The hunters would cook "cacciatore" to feed themselves, in often harsh conditions, using what they had to hand. Cacciatore was traditional made using rabbit, but nowadays you can make it with chicken, pork, lamb, game or the classic rabbit. In northern Italy it is made with white wine, in southern Italy it is made with red wine.
200g belly pork, chopped chunks
2 bay leaves
1 red chilli, chopped
1 sprig rosemary, leaves only
3 fresh sage leaves
salt and pepper
175ml white wine
1 onion, finely diced
1 celery stick, finely diced
1 carrot, finely diced
1 garlic clove, finely chopped
200g tinned chopped tomatoes
20 green pitted olives
handful freshly chopped parsley
Heat a glug of olive oil in a large, shallow pan. Add the celery, carrot and onions and cook for a couple of minutes till softened. Then add the chilli, garlic, bay leaves, rosemary and sage then cook for a couple of minutes.
Add the pork chunks and seal for 1-2 minutes until browned. Add the wine and let reduce.
Add the tomatoes and a splash of water and simmer very low for about an hour.
Add the olives and chopped parsley and stir through, remove the bay leaves, check seasoning and serve.