by patrizio_eccechina
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Ingredients
Preparation
Heat the extra virgin olive oil in a saucepan and brown the pork cubes evenly until lightly golden. Season with salt and pepper.
Add the thinly sliced onions and let them cook over low heat until they are soft and translucent.
Add the raisins, half of the lightly toasted pine nuts, the tomato paste, and the red wine vinegar. Stir thoroughly and continue cooking over low heat for about 45–60 minutes, adding a little hot water if necessary, until the meat is tender and the sauce is thick and glossy.
Garnish the dish with the remaining toasted pine nuts and serve piping hot.
Oil and flavor: perfect pairings for your recipes
The intensity of this dish is enhanced by Monti Iblei PDO “Gulfi” Organic EVO Oil, made from the Tonda Iblea cultivar. Its green notes, reminiscent of tomatoes and freshly cut grass, balance the dish’s sweet-and-sour flavor and harmoniously complement the richness of the meat and the aroma of the pine nuts.
