Place the pork in a glass bowl. Add the brandy and balsamic vinegar. Mix.
Cover the bowl and marinate the pork in the fridge for at least two hours.
Place the raisins in a bowl, cover with hot water and leave to soak.
Heat half of the olive oil in a pot. Add the bell peppers, onion and pickles and saute for about five minutes or until the vegetables start to turn soft. Scoop out and move to a bowl.
Pour the remaining olive oil into the pan and heat.
Spread the marinated pork in the hot oil and cook, stirring often, until lightly browned.
Stir the remaining half of Balsamic vinegar with the tomato paste.
Add the sauteed vegetables, Balsamic vinegar-tomato paste mixture, and drained raisins to the pork, and stir well.
Pour in two cups broth, and add the sugar and the red wine vinegar.
Sprinkle in a teaspoon of salt and a quarter teaspoon of pepper, and stir.
Set the heat to low, cover the pot and cook the pork until tender. If the sauce dries out before the pork is ready, add the remaining broth, no more than a quarter cup at a time.
Stir in the olives and simmer for another five minutes.
Taste and adjust the seasonings, if needed, before serving.