Italian Sweet and Sour Pork Stew (Spezzatino In Agrodolce)

Italian Sweet and Sour Pork Stew (Spezzatino In Agrodolce)

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Author CASA Veneracion


  • 750 grams skinless pork shoulder cut into 1 and 1/2 inch cubes
  • 1/4 cup brandy
  • 4 tablespoons dark soy sauce
  • 3 tablespoons butter
  • 4 tablespoons olive oil (not extra virgin)
  • 2 large green bell peppers seeded, cored and finely chopped
  • 2 large red bell peppers seeded, cored and finely chopped
  • 1 onion finely chopped
  • 4 pickles drained and finely chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons sugar or to taste
  • 1 tablespoon tomato ketchup
  • salt to taste
  • pepper to taste


  • Place the pork in a glass bowl. Add the brandy and soy sauce. Mix. Cover the bowl and marinate the pork in the fridge for at least two hours.
  • Heat half the butter and half of the olive oil in a pot. Add the bell peppers, onion and pickles and cook over medium heat for about five minutes or until the vegetables start to turn soft. Add half a cup of water. Pour in the red wine vinegar. Stir in the sugar and ketchup. Season with salt and pepper. Cover and simmer.
  • Meanwhile, heat the remaining butter and olive oil in a frying pan. Cook the drained pork pieces, in batches if necessary, until lightly browned. Add the pork pieces (with the oil and butter in which they were browned) to the sauce and stir. Simmer for 40 minutes to an hour or until the pork is tender.
  • Sprinkle some finely sliced sweet basil leaves on top and serve the Italian sweet and sour pork stew with rice or crusty bread.