I am big fan of the organic Duroc pork, as it has a fine flavor. In contrast the normal pork in german supermarkets taste nothing. Here we have as always an easy&delicious recipe. Try to use a good quality aceto balsamico.
https://www.wineberserkers.com/content/?p=4467
ENJOY
Martin
Interesting. The balsamic isn’t too strong a flavour for Pork? (Well, you obviously think not, but I am surprised). I gather you are talking about good flavoursome pork, but still …
This is a sauce and not just a small glaze?
Also wondering what you’d pair it with.
(Hope to get my new kitchen in a couple of weeks and then this can go on the experimental list)
The aceto balsamico isn´t too strong, as the subtle sweetness of the aceto work great with pork. In general sweetness work great with pork. The key here is the quality of the aceto balsamico. Of course, a 3-4 Euro aceto doesn´t work for this sauce.
I paid around 20 Euro for “Fondo Montobello” . BTW, I saw yesterday “Chef´s table” from Netflix Season 3. And also the berlin Top-Chef Tim Raue uses this aceto balsamico brand at his private home.
http://www.fondomontebello.com/en/fm-01-p2
I am a purist and quite sensitive when something is overpowering the flavour of the meat. In this case the aceto is not overpowering the meat rather offers a great harmony with the meat. Also the flavour of the allspice is a nice addition. Fair to say the flavor of the Duroc pig is such sublime. Many years I didn´t buy any pork, as it tasted nothing due to the mass production. Duroc pig is organic and they live outside.
I would serve fresh or dry tagliatelle as a partner for this dish.
Fair to say next time I will add the sauce first, then the meat. In my photo above the pork looks a bit drowned by the sauce. On the other hand this photo is real, no Photoshop. And also not made for a food magazine or book. Here is a better photo I made a couple of years ago:
As you see it is a real sauce.