Filetto di Maiale in Agrodolce
Sweat and Sour Fillet of Pork- "Sicilian" Style!
Just in case thou thought that "sweet and sour" was a Chines invention, deep fried with a pineapple and tomato ketchup sauce (yum!), you had better think again! Because I am sure that the tradition of combining sweet and savory, or even sour ingredients, is just as ancient and definitely equally as tasty here in Sicily. This is a dish that is loosely based on a pork dish that my mother makes- so Thank You Mom for the inspiration!
I used 2 slices of fillet of pork for this dish, but the flavors and the method will work perfectly well with any other cut, e.g. tenderloin. The other ingredients were apple, carrots, celery, onion and raisins... and it was all done and ready to go within 20 minutes!
I started off by slicing the carrots and celery in diagonals. I finely chopped a good handful of fresh parsley and sliced a Spring onion, crushed a clove of garlic and was ready to go! I put the pork into a hot non-stick pan and fried it briefly from either side, just long enough for some juices and fat to start showing. I then added the celery and carrots and all of the herbs and spices, which were, a couple of cloves, a couple of bay leaves, some grated ginger, a good sprinkle of cinnamon, a star-anis, a little cayenne, some dried oregano and a little chopped parsley. This all went in, as well as the raisins. These were particularly large and succulent ones that I brought home from Sicily with me in January.
I then added the apple slices and a little butter. As soon as the apples start to brown, deglaze the pan, preferably with a splash of Calvados, but alternatively with white wine or cider. Now add the juice of 1 lemon and a good splash of wine vinegar. Cover and allow to steam for 6-7 minutes and then add a little fresh and finely chopped parsley, a light dusting of nutmeg, and a squeeze of honey... yummy!
Serve with hot mashed potatoes and drizzle with the good juices... and buon appetito!