I’ve adapted this pork dish from one of Biba Caggiano’s recipes from the region Emilia-Romagna. The pork goes really well with the sweet and sour onions. Separately they are both good, but together they are delicious. You can roast the pork in the oven, or cook it sous-vide. It won’t be a surprise that I opted for the latter…
300 grams (.66 lbs) boneless pork shoulder roast
1 sprig rosemary
2 sage leaves
1 clove garlic
freshly ground black pepper
extra virgin olive oil
1/2 tsp coarse salt
For the sweet-and-sour onions
2 onions, sliced into rings
125 ml (1/2 cup) dry white wine
2 Tbsp dark brown sugar
1 Tbsp red wine vinegar
1 1/2 Tbsp balsamic vinegar
2 Tbsp butter
If cooking sous-vide, vacuum seal and then scald in hot water (at least 80C/180F or boiling) for 10-20 seconds until the meat has lost its raw color. Then cook sous-vide at 57C/135F for 48 hours. The scaling procedure is needed to mitigate the risk of a bad smell developing.
If roasting in the oven, refrigerate the meat rubbed with aglione for a few hours. Brown the meat in olive oil over medium heat, and roast it in the oven at 175C/350F to a core temperature of 65C/150F (about 90 minutes). Baste the meat every 15 minutes or so with a bit of white wine and the juices. Let it rest for 5 to 10 minutes.
As soon as the wine boils, lower the heat to a simmer and cover the pan. Simmer gently for 30-45 minutes until the onions are tender but still firm to the bite. Stir the onions now and then and check whether you need to add a bit more wine or water.
I recommend a full-bodied fruity but dry white wine with this dish. I prefer white wine over red with most white meat dishes.