- 10 ounces of 1 inch cubes of pork Boston Butt
- 2 ounces finely shopped salt pork or fatty bacon
- 2 garlic cloves, chopped
- ½ cup dry white wine
- 2 teaspoons vegetable oil
- ½ cup chopped red onion
- 3 tablespoons sugar
- 2 cups chopped green tomatoes
- ¼ cup white vinegar
- ¼ teaspoon dry mustard
- 24 flatbread crackers
- Chopped basil
- For the pork, mix the first 3 ingredients in a glass loaf pan. Cover with plastic and refrigerate overnight.
- Preheat oven to 300, uncover pork, mix in wine. Cover tightly with foil. Cook until tender, 2 ½ hours.
- Cool to lukewarm and mash all ingredients with a potato masher until finely shredded. Cover and refrigerate until cold.
- Heat vegetable oil over medium, cook onions until translucent. Add sugar, cook until juices are thick. Add tomatoes, vinegar and mustard. sprinkle with salt, increase heat to high and bring to a boil. Reduce heat and cook until tomatoes are tender, about 7 minutes.
- Strain tomatoes and return juices to saucepan and boil until reduced to ½ cup. Combine with tomatoes and onions and chill.
- Spoon 1 tablespoon of pork on a cracker and top with agrodolce. Sprinkle with basil.
Comments: This rich, Italian inspired pork terrine with the southern style sweet-tart green tomato sauce is a delicious blending. Don’t forget that the pork needs to chill over night. An appetizer that will be enjoyed by all!