Pork Conserva with Green Tomato Agrodolce |
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Prep Time: 60 Minutes Cook Time: 1140 Minutes |
Ready In: 1200 Minutes Servings: 24 |
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This Italian spot in the city's Germantown neighborhood is known for its house-made salami and mozzarella. And because this is the South, these folks know their pork. The rich, Italian-inspired pork terrine with the southern-style sweet-tart green tomato sauce is a delicious blending of what this restaurant does best. Timing note: The conserva needs to chill overnight. Ingredients:
10 ounces 1-inch cubes pork shoulder (boston butt) |
2 ounces finely chopped salt pork (fatty parts only; about 1/4 cup) |
2 garlic cloves, chopped |
1/2 cup dry white wine |
2 teaspoons vegetable oil plus additional (for brushing) |
1/2 cup chopped red onion |
3 tablespoons sugar |
2 cups chopped green tomatoes |
1/4 cup distilled white vinegar |
1/4 teaspoon dry mustard |
24 flatbread crackers |
chopped fresh basil |
Directions:
1. For pork conserva: Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan. Cover with plastic and refrigerate overnight.
2. Preheat oven to 300°F. Uncover pork mixture; mix in wine. Cover tightly with foil. Place in oven; cook until pork is very tender, about 2 1/2 hours. Cool to lukewarm. Uncover and mash with potato masher until finely shredded. Cover; refrigerate until cold. DO AHEAD : Can be made 4 days ahead. Keep refrigerated.
3. For green tomato agrodolce: Heat 2 teaspoons oil in heavy medium saucepan over medium heat. Add onion; cook until translucent, stirring often, about 6 minutes. Add sugar; cook until juices are thick, about 4 minutes. Add tomatoes, vinegar, and mustard. Sprinkle with salt, increase heat to high, and bring to boil; reduce heat to medium and cook until tomatoes are tender but not falling apart, stirring often, about 7 minutes. Strain tomatoes in sieve set over medium bowl. Return juices to saucepan and boil until reduced to scant 1/2 cup, about 4 minutes. Mix tomato mixture and reduced juices in same medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 4 days ahead. Keep chilled.
4. Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.
5. What to drink: A hard cider (like the Wandering Aengus Ciderworks Bloom served at City House) is a great match for the conserva.
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