Calabrese Recipe
braised pork, smoked mozzarella, red onion, arugula, calabrian chili agrodolce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Preheat the oven to 300°F (150°C). Season the pork shoulder with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 4-5 minutes per side.
- 2
Braised Pork
Remove the pork from the pot and set aside. Add sliced red onion to the pot and sauté until softened. Stir in Calabrian chili paste, honey, and red wine vinegar. Return the pork to the pot, cover, and braise in the oven for about 3 hours or until tender.
- 3
Prepare Agrodolce
In a small saucepan, combine the Calabrian chili paste, honey, and red wine vinegar. Bring to a simmer over medium heat and reduce until slightly thickened. Set aside.
- 4
Assemble the Dish
Once the pork is done, shred it and mix with the braising liquid. Place a generous amount of arugula on each plate, top with shredded pork, and drizzle with the Calabrian chili agrodolce. Finish with slices of smoked mozzarella.