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Pork Agrodolce

4

165 min

Pork Agrodolce

Pork Agrodolce Photo 1

Category

Pork Recipes

Time

165 min

Serving

12 persons

Calories

199

Rating

4.00★ (60)

Cuisine

Italian
Author: Victoria Buriak
Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

Ingredients

  • olive oil: 1 tsp
  • tomato paste: 2 Tbsp
  • aged balsamic vinegar: 0.33333 cup
  • distilled white vinegar: 0.25 cup
  • honey: 3 Tbsp
  • anchovy fillet: 1 piece (to taste, mashed)
  • green onions: 0.25 cup (finely chopped)
  • garlic: 2 clove (minced)
  • fresh rosemary: 1 Tbsp (minced)
  • kosher salt: 1 Tbsp (to taste)
  • red pepper flakes: 1 tsp
  • black pepper: 1 tsp (freshly ground)
  • ½ pounds boneless pork shoulder: 3 piece

Metric Conversion

Stages of cooking

Pork Agrodolce Photo 21
Pork Agrodolce Photo 32
Pork Agrodolce Photo 43
Pork Agrodolce Photo 5 4
  1. Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
    Pork Agrodolce Photo 2
  2. Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
    Pork Agrodolce Photo 3
  3. Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
    Pork Agrodolce Photo 4
  4. Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired. Chef John
    Pork Agrodolce Photo 5

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