*Note: Each day of the group stage of the World Cup 2018 I will be making a meal from one of the countries playing that day. Day 13 belonged to Argentina and Marcos Rojo whose goal in the 86th minute put them into the round of 16.
Pasticada is a sweet and sour pork shoulder roast originating from Croatia’s Dalmatian coast. It is typically marinated overnight in vinegar then slowly roasted for hours covered on the stove top or oven.
Pork Shoulder (3lbs)
Garlic (4 Cloves cut into sticks)
Carrot (cut into small sticks)
White wine vinegar (500 ml or 1 bottle)
Rub the pork shoulder with lots of salt. Use a paring knife to stab incisions into the pork and stuff with garlic, pancetta, and carrot. Place the pork in a container (here I use a zip lock bag). Add onion (skin removed and cut in quarters), rosemary, and bay leaf. Pour vinegar over to completely cover the meat. Refrigerate over night.
Garlic (2 cloves)
Prunes (10 or so)
Dessert Wine (300 ml or 1/3 bottle)
Red Wine (500 ml or 1/2 bottle)
Allspice (1/2 tbsp)
Remove the pork from the container and drain well. Discard vinegar but keep onions, rosemary, and bay leaf. Heat olive oil in a heavy pot and sear the pork on all sides until browned. Remove and set aside. Add onions from the marinade and let them cook down slightly. Add garlic and prunes and cook for 1 minute.
Add the pork back into the pot. Add desert wine, red wine, reserved rosemary, bay leaf, all spice, and salt. Bring to a boil and then reduce to simmer. Place lid on pot and cook simmering for 2 hours or until pork internal temperature 195-205F degrees.
Turn off heat. Take the pork out and cut into chunks. After removing the rosemary and bay leaf, use an emersion blender to the remaining sauce in the pot. Put chopped pork back in pot. Here I boiled some gnocchi and added it to the pot. The final presentation is with parsley and cut grape tomatoes.