Pork Agrodolce – Treat Your Meat to Some Sour and Sweet
“Agrodolce” is a very generic Italian term for any type of sweet and sour condiment, and while it’s used on all sorts of things, it really shines, both literally and figuratively, when used for braising chunks of succulent pork shoulder. This really was a thoroughly enjoyable, soul-warming dish of comfort food, which is why I was so amused by how much it made me think of summer cooking.
I’m not sure if Italians “barbecue,” like we do here in the States, but this sauce very much reminded me of something we’d brush on a rack of ribs while sipping a cold beer. So, don’t be surprised if you see something like that happen once the weather warms up. In fact, a little touch of smokiness was maybe the only thing this dish was lacking, and we could have taken care of that with a little smoked paprika. Next time.
As I mention in the clip, once the meat is tender, and ready to serve, you’re going to have to decide whether to skim the fat. I’ll leave that decision to you and your medical team, but if you do, here are a few tips. It’s hard to skim rendered fat while it’s still in the baking dish, so I usually remove the meat, and pour the sauce into a measuring cup, or small saucepan. That way, we have much less surface area, and it’ll be way easier to spoon off the top. Also, if you make this ahead of time, and chill it overnight, the fat will harden, and you can easily remove it from the surface.
Either way, this pork agrodolce is amazing served on rice, pasta, polenta, or as I teased in the video, a big pile of ricotta mashed potatoes. In fact, I enjoyed those so much that if, and when, I adapt this sauce to the summer grill, I’m still going to use that as a side. But, no matter how you serve it, I really hope you give this it a try soon. Enjoy!
Ingredients for 4 large portions Pork Agrodolce:
3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
2 tablespoons tomato paste
1/3 cup balsamic vinegar
1/4 cup distilled white vinegar
3 tablespoons honey
1 or 2 anchovy fillets mashed
2 cloves minced garlic
1/4 cup green onions
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, plus more to taste
1 teaspoon red chili flakes
1 teaspoon freshly ground black pepper
– Roast at 325 F. for about 2 1/2 to 3 hours, or until very tender.
Note: While roasting, you can add a splash of water to the baking dish if things are drying out, and/or you can cook this covered after the meat has had time to brown. As long as the pork gets tender, and you’re left with enough agrodolce sauce to coat the meat, you did it right.
DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.
I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]
Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup! Perfect soup for all the family! SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup. Serves 4-6 Prep time: 5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]
Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]
It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]
I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]
While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]
La Tourangelle is a family-owned company that produces outstanding nut and seed oils, with heritage in the Loire Valley of France, an area known for nut oils. Their toasted sesame, roasted walnut, roasted peanut and roasted pistachio oils are all award winners. The company began in 2002 in Woodland, California […]
That’s right! I’m on vacation for the rest of the week, and the beginning of the next, which usually means a lot of rest and relaxation, but not this time. That’s because Michele and I are going to be working harder than ever on a major, top secret personal project. […]
Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time: 10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]