Marinate the meat (3 days in advance): In a large container with lid, stir together all marinade ingredients, then submerge pork in marinade. If not submerged, top off with a little extra wine if needed. Place in the fridge and marinate for 3-4 days, turning daily.

Cook: Preheat the oven to 350°F. Remove the pork from the marinade and pat dry with paper towels. Pour the marinade through a sieve and reserve 2 cups for the sauce.

Heat oil in a Dutch oven or large heavy saucepan. Brown meat well on all sides over medium-high heat. Remove from the pan and set aside. Add more oil to the pan, if needed, then add the celery and carrots. Cook over medium-high heat for about 7 minutes until beginning to soften, then add the leek and cook an additional 2 minutes.

Add the tomato paste to the pan and sauté until beginning to brown. Add the beef stock and 2 cups of the drained marinade to the pan and scrape up any browned bits. Bring to boil and remove from heat.

Remove pork from pan and let rest. Strain the cooking liquid into an oil separator (if needed). Pour liquid into a saucepan, stir in the crushed cookies and simmer until cookies are dissolved. If the sauce needs to thicken further, stir cornstarch into a little cold water to make a slurry and add to the sauce or add roux. Simmer until thickened. Taste sauce and adjust seasoning with salt, pepper, and a splash of red wine vinegar. Slice pork and smother with sauce, serving with more sauce on the side.