Pork Agrodolce (Italian Sweet & Sour Pork)
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Date: 2019-07-25
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Comments and reviews: 10
Roslyn Drey
Hello chef I'm sorry to reach out in such an odd way, but it's one of the better ones available to me at the moment. I have loved your videos and personality for years now. You and your recipes have inspired me in so many ways. I was wondering, and hoping, if you would possibly be interested in any recipes for the renal diet. A good friend of mine has been diagnosed with stage 4 kidney failure and is now struggling with his diet and his work vs dialysis schedule. I have tried to look for tasty recipes that follow the post dialysis renal diet (that also follow diabetic rules) and have come up empty. There aren't a wide range of such recipes, and far fewer that are delicious. I have been trying to field this new territory for me, but its been difficult. Would you possibly have any advice? Again, I apologize for this odd comment on your, admittedly delectable looking pork dish (I must try this one day. I know it must seem weird or contrived. I'm just close to being at my wits end and the nurses only have so much time, and culinary knowledge
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Hello chef I'm sorry to reach out in such an odd way, but it's one of the better ones available to me at the moment. I have loved your videos and personality for years now. You and your recipes have inspired me in so many ways. I was wondering, and hoping, if you would possibly be interested in any recipes for the renal diet. A good friend of mine has been diagnosed with stage 4 kidney failure and is now struggling with his diet and his work vs dialysis schedule. I have tried to look for tasty recipes that follow the post dialysis renal diet (that also follow diabetic rules) and have come up empty. There aren't a wide range of such recipes, and far fewer that are delicious. I have been trying to field this new territory for me, but its been difficult. Would you possibly have any advice? Again, I apologize for this odd comment on your, admittedly delectable looking pork dish (I must try this one day. I know it must seem weird or contrived. I'm just close to being at my wits end and the nurses only have so much time, and culinary knowledge
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Fred Leisentritt
Chef, this was amazing. I made this Feb 13th because no time on Valentines day. As I was cutting up this pork I was so tempted to cut off excess fat and connective tissue but you indicated it was important to stay - so glad I did. I did not have any anchovies so substituted with a tablespoon of oyster sauce. The smells from the kitchen at the end of three hours were just mouthwatering. As my wife walked in the door she quickly stated I could make this again before she even tasted it The meat was so tender and flavorful. Served it over brown rice pilaf and had plenty of excess sauce to pour over for a great presentation. Thank you so much for another top shelf recipe
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Chef, this was amazing. I made this Feb 13th because no time on Valentines day. As I was cutting up this pork I was so tempted to cut off excess fat and connective tissue but you indicated it was important to stay - so glad I did. I did not have any anchovies so substituted with a tablespoon of oyster sauce. The smells from the kitchen at the end of three hours were just mouthwatering. As my wife walked in the door she quickly stated I could make this again before she even tasted it The meat was so tender and flavorful. Served it over brown rice pilaf and had plenty of excess sauce to pour over for a great presentation. Thank you so much for another top shelf recipe
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Vaylon Kenadell
I made this today The precipitous drop in the price of pork has made this an opportune time to try this recipe out -- so I did I bought an amazing five-pound cut of Boston butt for only 6. I followed the recipe almost exactly, although I substituted fish sauce for the mashed anchovy and ancho chile powder for the red pepper flakes. My family quite enjoyed the recipe, and they don't really like new or weird foods, either, so that was lovely They said they really enjoyed the tender texture of the pork the most. I thought the pork turned out a bit like pork rillons, myself. Great recipe Thank you, Chef John.
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I made this today The precipitous drop in the price of pork has made this an opportune time to try this recipe out -- so I did I bought an amazing five-pound cut of Boston butt for only 6. I followed the recipe almost exactly, although I substituted fish sauce for the mashed anchovy and ancho chile powder for the red pepper flakes. My family quite enjoyed the recipe, and they don't really like new or weird foods, either, so that was lovely They said they really enjoyed the tender texture of the pork the most. I thought the pork turned out a bit like pork rillons, myself. Great recipe Thank you, Chef John.
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Sophie Loves Sunsets
Great recipe Chef John This really is a summer and winter recipe at the same time lol. We're having this for dinner today and it smells beautiful in the kitchen right now. I agree with you about using hands to mix because my dad who is a chef always says 'A chef's best tools is their clean bare hands': ) Rosemary and roasted pork is such a delicious combo. I've just made some ricotta mash to go along side this too
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Great recipe Chef John This really is a summer and winter recipe at the same time lol. We're having this for dinner today and it smells beautiful in the kitchen right now. I agree with you about using hands to mix because my dad who is a chef always says 'A chef's best tools is their clean bare hands': ) Rosemary and roasted pork is such a delicious combo. I've just made some ricotta mash to go along side this too
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Asen Tanchev
This looks all nice and delicious, but there is one small bit of misleading information about this recipe. While agro/dolce is sour/sweet in Italian, and the recipe calls for two Italian specialty products- there's nothing else Italian about this recipe. Just because it has a Chinese sauce with Italian name this is not an Italian dish, neither it's of any cuisine tbh. This just chef John experimenting in his kitchen.
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This looks all nice and delicious, but there is one small bit of misleading information about this recipe. While agro/dolce is sour/sweet in Italian, and the recipe calls for two Italian specialty products- there's nothing else Italian about this recipe. Just because it has a Chinese sauce with Italian name this is not an Italian dish, neither it's of any cuisine tbh. This just chef John experimenting in his kitchen.
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Jan Verschueren
That looks like a sure winner, just that the only red pepper flakes one can buy over here are 'blow your head off' hot (seriously, I can enjoy a good vindaloo, but there are limits) and the rest of the family is even less heat tolerant than I am. So I'm considering going full Flemish ghetto on this one and using Tabasco (and probably back off on the vinegar a touch as a consequence.
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That looks like a sure winner, just that the only red pepper flakes one can buy over here are 'blow your head off' hot (seriously, I can enjoy a good vindaloo, but there are limits) and the rest of the family is even less heat tolerant than I am. So I'm considering going full Flemish ghetto on this one and using Tabasco (and probably back off on the vinegar a touch as a consequence.
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Jeff Aley
We made this tonight. It was easy, and it's very good Ours finished well before the 3hrs was up - I checked at 2. 5hrs and it was already very done, and almost all of the water had evaporated. Served it over mashed potatoes (no ricotta) - excellent Skimmed the fat off the pan juices and stirred in 1/4 cup of hot water for the sauce/gravy. Do this - it's as easy and delicious as it looks
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We made this tonight. It was easy, and it's very good Ours finished well before the 3hrs was up - I checked at 2. 5hrs and it was already very done, and almost all of the water had evaporated. Served it over mashed potatoes (no ricotta) - excellent Skimmed the fat off the pan juices and stirred in 1/4 cup of hot water for the sauce/gravy. Do this - it's as easy and delicious as it looks
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Shane Armstrong
This looks crazy delicious Think Ill make it tonight. Ricotta mashed potatoes are usually very similar to regular mp recipes, except you swap out 1 cup of whole milk with 1 cup of ricotta and 1/2 cup of heavy cream. Use Yukon instead of russet to aid the creaminess of the ricotta. I like to add a little parm to mine as well.
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This looks crazy delicious Think Ill make it tonight. Ricotta mashed potatoes are usually very similar to regular mp recipes, except you swap out 1 cup of whole milk with 1 cup of ricotta and 1/2 cup of heavy cream. Use Yukon instead of russet to aid the creaminess of the ricotta. I like to add a little parm to mine as well.
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JWentu
Italian guy here: thank you for showing so many Italian recipes and for trying your best with Italian pronunciation, I do really appreciate itI'll try this soon (I admit I never heard of this recipe myself. this doesn't mean it is not an Italian recipe, only that I am not that knowledgeable about Italian cuisine)
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Italian guy here: thank you for showing so many Italian recipes and for trying your best with Italian pronunciation, I do really appreciate itI'll try this soon (I admit I never heard of this recipe myself. this doesn't mean it is not an Italian recipe, only that I am not that knowledgeable about Italian cuisine)
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KoyasuNoBara
I want you to know that I was looking for a recipe recently, and Google came up with something from AllRecipes. I looked at the ingredients, and saw cayenne, which did not immediately strike me as an ingredient normally in that recipe. So I scrolled back up. And yep, it was one of yours.
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I want you to know that I was looking for a recipe recently, and Google came up with something from AllRecipes. I looked at the ingredients, and saw cayenne, which did not immediately strike me as an ingredient normally in that recipe. So I scrolled back up. And yep, it was one of yours.
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