For the Stew, I did use the leftover Pork Agrodolce, cubed & the remaining sauce.
I sautéed a red onion, chopped & 2 stalks of celery chopped.
Added 1/2 cup white wine, 1/3 cup balsamic vinegar, & 1/2 cup chicken broth.
1 Tbsp. Chopped fresh rosemary, 1/2 tsp. Roasted Chipotle Pepper & Garlic,
4 medium carrots, cut in 1” chunks & 1/2 cup dried cranberries.
Everything cooked in the crockpot on low for 4 hours. Stir occasionally.
I served it with Parmesan Polenta.
Pork Agrodolce
&
Pork Stew Agrodolce
Pork Agrodolce
From allrecipes.com
I did add 1/2 tsp. Smoked paprika. Served it with Parmesan Polenta & steamed Brussels sprouts.
Recipe by: Chef John
Recipe by: Chef John
"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
12 servings
199 cals
1 teaspoon olive oil
Ingredients
12 servings
199 cals
1 teaspoon olive oil
2 tablespoons tomato paste
1/3 cup aged balsamic vinegar
1/4 cup distilled white vinegar
3 tablespoons honey
1 anchovy fillet, or more to taste, mashed (I used 3)
1/4 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, or more to taste(I only used 2 tsp.)
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
(1/2 tsp. Smoked paprika)
3- 1/2 pounds boneless pork shoulder
Directions
Prep
15 m
Cook
2 h 30m
Ready In
2 h 45m
Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
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.
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.
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.
You might also like
Pork Agrodolce
Chef John's pork recipe is a little sweet, a little sour, a lot of simple.
Footnotes
Chef's Notes:
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. Or you can make this ahead of time, chill overnight, and remove the hardened fat.
To make the agrodolce even more like barbecue sauce, add a little touch of smokiness, such as smoked paprika.
Nutrition Facts
Per Serving: 199 calories; 12.9 g fat; 6.5 g carbohydrates; 13.8 g protein; 52 mg cholesterol; 555 mg sodium.
Directions
Prep
15 m
Cook
2 h 30m
Ready In
2 h 45m
Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
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.
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.
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.
You might also like
Pork Agrodolce
Chef John's pork recipe is a little sweet, a little sour, a lot of simple.
Footnotes
Chef's Notes:
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. Or you can make this ahead of time, chill overnight, and remove the hardened fat.
To make the agrodolce even more like barbecue sauce, add a little touch of smokiness, such as smoked paprika.
Nutrition Facts
Per Serving: 199 calories; 12.9 g fat; 6.5 g carbohydrates; 13.8 g protein; 52 mg cholesterol; 555 mg sodium.
And, now the rest of the story...
PORK STEW AGRODOLCE
Lake Lure Cottage Kitchen
Lake Lure Cottage Kitchen
3 pounds boneless pork shoulder, cut into 2-inch pieces
*** see below
3 tablespoons olive oil
3 large onions, chopped
2 large celery ribs, chopped
1 cup dry white wine
3 tablespoons balsamic vinegar
3 large carrots, cut into 1-inch chunks
1/2 cup golden raisins (I used dried cranberries)
Pat the pork dry with paper towels. Sprinkle the meat with salt and pepper to taste.
In a large, heavy skillet, heat the oil over medium-high heat. Add the pork, without crowding the pan. Brown the meat on all sides and transfer it to the slow cooker.
When all the meat has been browned, reduce the heat to medium. Add the onions and celery to the skillet and cook, stirring frequently, until golden.
Add the wine and vinegar and bring it to a simmer. Transfer the onion mixture to the slow cooker. Add the carrots and raisins. Cover and cook on low for 6 hours, or until the pork is tender. Serve hot.
Great with rice or polenta.
3 tablespoons olive oil
3 large onions, chopped
2 large celery ribs, chopped
1 cup dry white wine
3 tablespoons balsamic vinegar
3 large carrots, cut into 1-inch chunks
1/2 cup golden raisins (I used dried cranberries)
Pat the pork dry with paper towels. Sprinkle the meat with salt and pepper to taste.
In a large, heavy skillet, heat the oil over medium-high heat. Add the pork, without crowding the pan. Brown the meat on all sides and transfer it to the slow cooker.
When all the meat has been browned, reduce the heat to medium. Add the onions and celery to the skillet and cook, stirring frequently, until golden.
Add the wine and vinegar and bring it to a simmer. Transfer the onion mixture to the slow cooker. Add the carrots and raisins. Cover and cook on low for 6 hours, or until the pork is tender. Serve hot.
Great with rice or polenta.
***
I will use remainder of pork from yesterday’s Agrodolce.
Will sauté a chopped onion & chopped celery.
Add wine, balsamic, more rosemary, roasted chipotle pepper & garlic.
Carrots & Cranberries & cook in crockpot for 3-4 hours.
Will also serve with polenta.
