TABELIAAUTHENTIC RECIPE
Maiale in Agrodolce alla SicilianaSicilian Sweet-and-Sour Pork
A Sicilian dish strongly influenced by Arab rule. Its distinctive flavor comes from agrodolce, vinegar and sugar or honey, with pine nuts and raisins. The same technique is also used for fish dishes such as scapece. Sweetness and acidity intertwine with the pork fat in a complex dish.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Pork loin or pork chopsCut 2 cm thick; if using thin pork loin slices, take care not to overlap them600 g
- White wine vinegarThe core acidity of the agrodolce80 ml
- SugarSubstitute 1 tbsp honey for a more Sicilian character20 g (1.5 tbsp)
- OnionThinly slice; one of the central ingredients of the agrodolce2 large
- Pine nutsToast in a dry pan first30 g
- RaisinsSoak in water or Marsala for 10 minutes30 g
- Extra virgin olive oil40 ml
- Fresh mintMint is frequently used in Sicilian cooking1 sprig
Method
Prepare the onions and raisins
- 1 Thinly slice 2 onions.
- 2 Soak 30 g raisins in water or Marsala for 10 minutes.
- 3 Toast 30 g pine nuts in a dry frying pan and remove.
Brown the pork
- 1 Season 600 g pork with salt and pepper.
- 2 Heat 40 ml olive oil in a frying pan over medium heat. Brown the pork on both sides for 3 minutes each, then remove.
Ready when
Remove once both sides are golden.
Slowly cook the onions
- 1 Cook the onions slowly in the same frying pan over low heat for 15 minutes.
Ready when
Proceed when the onions are translucent and sweet.
Caution
Cook patiently over low heat. High heat will burn them.
Make the agrodolce
- 1 Add 20 g sugar and stir for 1 minute.
- 2 Pour in 80 ml white wine vinegar and briefly raise the heat to high to evaporate the alcohol.
- 3 Return to low heat.
Ready when
Proceed when the sharp acidity of the vinegar has softened.
Return the pork and simmer
- 1 Add the soaked raisins and pine nuts.
- 2 Return the pork, cover and simmer over low heat for 10 minutes.
- 3 Add a little water if there is too little sauce.
Ready when
Proceed when the pork is cooked through and the sauce has thickened.
Scatter with mint
- 1 Adjust the seasoning with salt and pepper.
- 2 Scatter with mint leaves and serve.
About this dish
Agrodolce, or sweet-and-sour, is part of the soul of Sicilian cooking. During Arab rule from the 9th to the 11th centuries, the technique of combining vinegar and sugar or honey with raisins and pine nuts took root in Sicily. The same method is used for tuna, sardines and vegetable caponata: agrodolce is a shared language of Sicilian cuisine.
The pairing of pork and agrodolce has a historical foundation. The contrast between the sweetness of pork fat and the acidity of vinegar, the concentrated sweetness of raisins, the texture of pine nuts: this is cooking through contrast. Success depends on a balance that favors neither excessive sweetness nor excessive acidity. Rather than adding all the sugar and vinegar at once, add them gradually and make the final adjustment at the end.
Slowly cooking the onions for 15 minutes establishes the foundation. Once translucent, they become sweeter and combine with the vinegar and sugar to form the sauce base. Cutting this stage short leaves a raw onion flavor that does not harmonize with the sweetness of the agrodolce.
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