Mash garlic and pepper into a paste in a pestle and mortar and stir in the vinegar to make a liquid.
Put the pork and the pancetta in a bowl and toss the pork in the marinade until well mixed, cover it with cling wrap and put in the fridge for 6 hours, turning occasionally to ensure that everything is covered with the marinade.
Brown the pork and the pancetta in a heavy based saucepan for 5 minutes, add the red wine to deglaze the pan and then add the sun-dried tomatoes, the tomato paste and the sage, add the chicken stock and simmer for about 30 – 40 minutes.
Boil the malloreddus in plenty of salted water until al dente and toss the pasta in the sauce.
Check and correct the seasoning and serve with loads of the pecorino cheese and extra olive oil.