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Italian-style sweet sour pork stew (spezzatino agrodolce)

Published: 01.18.2023 » Last updated: 01.18.2023

Until I encountered agrodolce, I always thought that sweet and sour dishes were an Asian thing.

Italian-style sweet and sour pork stew (spezzatino agrodolce) garnished with basil

In Italian cooking, agro is sour; dolce is sweet. But you already guessed that, right? Spezzatino is a class of dishes similar to what we call stew cooked with cuts of veal, lamb, pork or beef that require long and slow cooking. Spezzatino is traditionally served as a second course.

Italian agrodolce is not the same as the sweet sour sauce in your Chinese food. While vinegar and sugar are the basic ingredients, dried fruit (golden raisins in this recipe) is an important part of the mixture.

The choice of vinegar affects the final flavor of agrodolce. Red wine vinegar is traditional in Sicily. Substituting Balsamic vinegar adds sweetness. I used both to cook my Italian-style sweet sour pork stew.

Marinating pork and soaking raisins in hot water

It all begins with seasoning and marinating pork cubes in a mixture of brandy and Balsamic vinegar. The meat needs at least two hours to soak up the flavors.

Sometime during those two hours, raisins are soaked in hot water to plump up.

Chopping onion, bell peppers and pickles

When the marinating time is nearing its end, prep your vegetables. Peel and chop your onion, deseed and chop bell peppers, and chop dill pickles.

Sauteeing onion, bell peppers and dill pickles

The actual cooking begins with sauteeing the chopped vegetables in olive oil. Sauteeing means medium heat, of course, and the vegetables need to be stirred often until they are soft. The tell-tale sign that they are sufficiently cooked is when the onion pieces turn translucent. Scoop out the vegetables and place in a bowl.

Browning pork, adding vegetables, sauce and raisins

Heat more olive oil and spread the pork in the hot oil. Cook, stirring the pork occasionally, until the surfaces are lightly browned.

Add the sauteed vegetables to the pork. Mix Balsamic vinegar with tomato paste and pour in the mixture. Drain the raisins and add to the pork as well. Stir to blend.

Adding broth, sugar and red wine vinegar to pork in pot

The pork needs liquid to cook in so broth is poured in. Sugar, red wine vinegar, salt and pepper are added before the heat is set to low and the pan is covered. Just let everything simmer until the pork is tender. If the liquid dries out, add more broth, a quarter cup or so at a time. Taste the sauce occasionally and adjust the seasonings, if needed.

Italian-style sweet and sour pork stew (spezzatino agrodolce) with pitted olives

When the pork is tender, add pitted olives, stir and simmer for a few minutes longer. Give the stew a final taste, adjust the seasonings one last time, if required, and serve.

Full recipe below

Italian-style sweet and sour pork stew (spezzatino agrodolce)

Connie Veneracion
The sourness of pickles, tomato, and Balsamic and red wine vinegars are balanced by the sweetness of brandy, raisins and sugar in this rustic stew.
Italian-style sweet and sour pork stew (spezzatino agrodolce) garnished with basil
Print
Prep Time 15 mins
Cook Time 1 hr 30 mins
Marinating time 2 hrs
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 750 grams skinless pork shoulder - cut into 1 ½ inch cubes
  • ¼ cup brandy
  • 4 tablespoons balsamic vinegar - divided
  • ⅓ cup raisins
  • 6 tablespoons olive oil - (not extra virgin)
  • 2 large green bell peppers - deseeded, cored and finely chopped
  • 2 large red bell peppers - deseeded, cored and finely chopped
  • 1 onion - peeled finely chopped
  • 4 pickles - drained and finely chopped
  • 2 tablespoons tomato paste
  • 3 cups broth - chicken broth is used here
  • 2 tablespoons sugar - or to taste
  • 2 tablespoons red wine vinegar
  • salt - to taste
  • pepper - to taste
  • 15 to 20 pitted olives

Instructions
 

  • Place the pork in a glass bowl. Add the brandy and balsamic vinegar. Mix.
  • Cover the bowl and marinate the pork in the fridge for at least two hours.
  • Place the raisins in a bowl, cover with hot water and leave to soak.
  • Heat half of the olive oil in a pot. Add the bell peppers, onion and pickles and saute for about five minutes or until the vegetables start to turn soft. Scoop out and move to a bowl.
  • Pour the remaining olive oil into the pan and heat.
  • Spread the marinated pork in the hot oil and cook, stirring often, until lightly browned.
  • Stir the remaining half of Balsamic vinegar with the tomato paste.
  • Add the sauteed vegetables, Balsamic vinegar-tomato paste mixture, and drained raisins to the pork, and stir well.
  • Pour in two cups broth, and add the sugar and the red wine vinegar.
  • Sprinkle in a teaspoon of salt and a quarter teaspoon of pepper, and stir.
  • Set the heat to low, cover the pot and cook the pork until tender. If the sauce dries out before the pork is ready, add the remaining broth, no more than a quarter cup at a time.
  • Stir in the olives and simmer for another five minutes.
  • Taste and adjust the seasonings, if needed, before serving.
Print
Keyword Pork stew

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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