This is a chef-y process, with the pork going through three different stages of cooking, and preparedness and timing being of significant importance as everything comes together right at the end. The instructions are good, however, and can be trusted to produce juicy, tasty pork.
I might be tempted to reduce the quantity of pasata, and as I am wont to do I over-saged the beans somewhat. Speaking of which the process for preparing the beans is quite excellent, and using our first ever home-grown borlotti beans was a treat.
From Food in Italy, Giorgio Locatelli