Name: Pork Agrodolce
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Olive oil - 1 teaspoon; Tomato paste - 2 tablespoons; Aged balsamic vinegar - ⅓ cup; Distilled white vinegar - ¼ cup; Honey - 3 tablespoons; Anchovy fillet, or more to taste, mashed - 1; Finely chopped green onions - ¼ cup; Garlic, minced - 2 cloves; Minced fresh rosemary - 1 tablespoon; Kosher salt, or more to taste - 1 tablespoon; Red pepper flakes - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Boneless pork shoulder - 3 ½ pounds

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Agrodolce

1. Olive oil - 1 teaspoon

2. Tomato paste - 2 tablespoons

3. Aged balsamic vinegar - ⅓ cup

4. Distilled white vinegar - ¼ cup

5. Honey - 3 tablespoons

6. Anchovy fillet, or more to taste, mashed - 1

7. Finely chopped green onions - ¼ cup

8. Garlic, minced - 2 cloves

9. Minced fresh rosemary - 1 tablespoon

10. Kosher salt, or more to taste - 1 tablespoon

11. Red pepper flakes - 1 teaspoon

12. Freshly ground black pepper - 1 teaspoon

13. Boneless pork shoulder - 3 ½ pounds

How to cook deliciously - Pork Agrodolce

1. Stage

Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.

2. Stage

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.

3. Stage

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.

4. Stage

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