1/2 cup of extra-virgin olive oil3 pounds of 1-inch-thick boneless pork blade chops, cut into 1-inch cubes1 very large onion, very finely chopped5 large garlic cloves—4 minced, 1 whole1 1/2 cups dry white wine1 tablespoon of tomato paste1 1/2 of cups waterFinely grated zest of 1 lemon3 large bay leaves3 large thyme sprigs1 1/2 teaspoons of sweet paprika1 baguette, sliced 1/2 inch thick1 1/2 pounds kale, inner ribs and stems discarded, leaves coarsely choppedSpicy Red Pepper SauceFreshly ground pepper3 pounds of cockles, rinsed3 tablespoons of chopped corianderKosher salt