Braised Pork: Brasato di Maiale

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I was nervous about the number of juniper berries, and removed all but three before cooking it. And I used only 2/3 of the sugar/vinegar mixture called for. That being said, this is a BRILLIANT recipe, absolutely delicious. I should have known better than to doubt, Mario - next time I'll try it as written.

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absolutely delicious

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I have made this recipe for family and friends a total of three times now, and it gets better every time. It's best in the winter, it's so hearty and satisfying. It has never failed to impress and satisfy. While it does take some planning to prep three days in advance, you really only spend twenty minutes actively in the kitchen with it (searing the meat, primarily. I think negative responses to this recipe may be the result of failing to get a really nice sear.

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The recipe was good with one exception I think it has a little bit to much vinegar in it, but other than that I give it a 4 out of 5.

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When I saw Mario make this, I couldn't wait to try it. Sadly, I was disappointed. I bought the pork from the best local butcher, used high quality ingredients, dutifully marinated for three days, followed the directions and still found the dish lacking in flavor and intensity. It was "nice", but certainly not worth the cost and effort.I won't try this again.

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We were intrigued by this recipe with the addition of sugar mixture in the braising sauce at the end. We almost left it out, but decided to be brave and good that we did! The flavors were great and it would not have been as unique without the sweet/tart addition of the sugar and vinegar. The gilled scallions were wonderful with it too. That said, this is probably one we won't make again...so many recipes, so little time. But, we would be delighted to EAT it again if served it by someone else.