Brown the pork cubes in the olive oil, once they are brown and no longer pink, remove from pan and set aside. Add the onion and garlic to the pan and sauté until the onion starts to soften.

Place the parsley, sage and vermouth in a blender and mix well, until the herbs are chopped finely.

Add the vermouth mixture, browned pork into the onion and garlic mixing well. Then add broth, tomato sauce, salt and pepper. Allow to simmer for 45 minutes to an hour, then allow to cool. Turn heat back up to medium high and 2-4 tablespoons of a gravy flour in about ½ cup water and mix until it is smooth and is thick. Add this to your pork and simmer for about 10 minutes to thicken the dish to your liking.

Serve over rice.