Pork Agrodolce (Italian Sweet & Sour Pork) - Food Wishes

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds acidity while being lower in cost.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option with less fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Begin by preparing the braising liquid, starting with some tomato paste.

Add aged balsamic vinegar and white distilled vinegar to the mixture.

Drizzle in a nice amount of honey, preferably orange blossom honey.

Incorporate one mashed-up anchovy filet into the sauce.

Add sliced green onion and finely minced garlic to the mixture.

Toss in finely chopped rosemary for flavor.

Season the mixture with kosher salt, red chili flakes, and freshly ground black pepper.

Whisk the agrodolce sauce until well mixed.

Cut the pork shoulder into approximately three-inch pieces.

Transfer the pork into a bowl and mix with the agrodolce sauce using your hands for thorough coating.

Transfer the coated pork into a lightly oiled baking dish, spreading it out evenly.

Place the baking dish uncovered into a preheated 325-degree oven for about two-and-a-half to three hours, or until tender.

Halfway through cooking, pull the dish out and flip the pieces of pork over for even browning.

Return the dish to the oven for another hour and a half or until the pork is tender but not falling apart.

Check the tenderness of the pork with a fork; it should pierce easily. If not, return it to the oven.

If the agrodolce seems to be drying out, add a splash of water to the dish.

Decide whether to skim off some fat from the sauce before serving.

Serve the pork agrodolce on top of ricotta mashed potatoes, garnished with sliced green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens