• Sauté the shallots gently in a large, heavy pot or pressure cooker in abundant olive oil for just a minute or two.
• Raise the heat and add the pork. Turn the pork from from time to time, until the pieces are lightly browned all over. Take care not to burn the shallots.

If using a conventional pot

• Lower the heat to low and cover. Simmer for about an hour, or until the meat is tender. The sauce should be abundant but not watery. Add a bit of water if it needs it as it simmers.
• Add the peas, if frozen, about 5 minutes before the end of cooking and, if fresh, about halfway through the simmer.
• If using a pressure cooker
• If using a stove-top pressure cooker, cover the pot and let come to pressure. Cook under pressure for about 15 minutes before releasing the pressure. If using an electric pressure cooker, set it to the "Stew" or equivalent setting; it should cook and release pressure automatically.
• Open the pot and add the peas to the pot and simmer uncovered until done, about 5 minutes or so for frozen peas, perhaps a half hour for fresh. If using an electric cooker, use the "reduce" or similar function.
• To finish the dish
• Open the pot and add the peas to the pot and simmer uncovered until done, about 5 minutes or so for frozen peas, perhaps a half hour for fresh. If using an electric cooker, use the "reduce" or similar function.
• Serve hot, with a nice chunk of crusty bread to soak up the delicious sauce.