Fried Pork

Rifritta di Maiale

Pork rifritta is a Trentino dish with a tasty base, enriched by the acidity of apples and the scent of oranges.

6 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

Pork refried is a main course Trentino, with a rustic structure and a strong character, designed to enhance meat and ribs through moist and gradual cooking. The result seeks a balance between the flavor of the pork, the intense aroma of garlic and rosemary, and the lively note of chili pepper and the sweet and sour contrast provided by the fruit. The tart apples add freshness and a soft yet distinctive texture, while the orange completes the dish with a citrusy note. The technique is based on the gradual reduction of water, followed by the addition of dry white wine and a shorter final phase, during which the fruit flavors without completely losing its shape. The editorial team places this preparation in the culinary tradition of Trentino-Alto Adige.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the cooking

45 min

Place the pork, including the ribs, in a pot and add two ladles of water. Bring to a boil and simmer for about 45 minutes, maintaining a steady heat: the water should gradually reduce without drying out too quickly, and the meat should begin to become tender.

Check the bottom

Check that, after about 45 minutes, the water has almost completely evaporated. The bottom should be compact and moist, without covering the meat; this indicates the initial cooking phase is complete and allows the herbs added later to adhere better to the pork pieces.

Add the flavorings

Combine the crushed garlic and chopped rosemary, then season with salt to tasteStir carefully to distribute the aromas between the meat and the saucepan: the aroma of the garlic and rosemary should be evident, without leaving any dry patches on the bottom of the pan.

Deglaze with wine

Pour in the two glasses of dry white wine and stir several times. Cook until the wine reduces and the alcohol odor fades; the stock should become more concentrated and coat the meat with a slightly moist consistency, without being watery.

Complete cooking

30 min

Continue cooking for another 30 minutes over medium heat, stirring as needed. The meat should be well-cooked and tender, while the stock should remain compact. Avoid letting it dry out completely, as this will help bind the fruit together at the end.

Combine the apples

Add the sliced tart apples and a ladle of water. Stir gently to avoid breaking the slices and cook briefly: the water should blend into the bottom of the pot and the apples should soften but still retain a recognizable shape.

Scent and serve

Season with the chili pepper and add the orange slices. Finish cooking briefly, allowing the citrus aroma to permeate without breaking down the fruit. Serve the rifritta piping hot, with the meat accompanied by the sauce and the softened apples.

Chef's Tips

The editors recommend adding the apples only when the meat has absorbed almost all of the juices, so that the slices remain recognizable and add their acidity without falling apart completely.