Pork Agrodolce: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=2.5 - 3 hrs @ 325° |Source=[https://www.allrecipes.com/recipe/270676/pork-agrodolce/ AllRecipes.com] |Yield=12 |Rating={{unrated}} }} Agrodolce is a very generic Italian term for any type of sweet and sour condiment. === Ingredients === * 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 * 1/4 cu..." |
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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.<ref>AllRecipes Note: 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.</ref> | 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.<ref>AllRecipes Note: 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.</ref> | ||
[[Category:Pork]] | |||
[[Category:Pork Shoulder]] | |||
=== Notes === | === Notes === | ||
Latest revision as of 05:01, 14 February 2024
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 2.5 - 3 hrs @ 325° |
| Source | AllRecipes.com |
| Yield / serves | 12 |
| Rating | (unrated) |
Agrodolce is a very generic Italian term for any type of sweet and sour condiment.
Ingredients
- 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
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon kosher salt, or more to taste
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 3 1/2 pounds boneless pork shoulder
Preparation
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.[1]
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.[2]
Notes
- ↑ To make the agrodolce even more like barbecue sauce, add a little touch of smokiness, such as smoked paprika.
- ↑ AllRecipes Note: 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.
