Italian-style sweet sour pork stew (spezzatino agrodolce)
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.
Servings 4 people
Ingredients
- 750 grams skinless pork shoulder (1.65 pounds) cut into 1 ½ inch cubes
- ¼ cup brandy
- 4 tablespoons balsamic vinegar divided
- ⅓ cup golden 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 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.
