Pork Conserva with Green Tomato Agrodolce

Ingredients

• 24  flatbread crackers 
• 0.3 teaspoon mustard dry
• 0.5 cup cooking wine dry white
• 24 servings basil fresh chopped
• 2  garlic cloves chopped
• 2 cups tomatoes green chopped
• 10 ounces cubes pork shoulder (Boston butt)
• 0.5 cup onion red chopped
• 2 ounces salt pork finely chopped (fatty parts only;)
• 3 tablespoons sugar 
• 2 teaspoons vegetable oil plus additional (for brushing)
• 0.3 cup distilled vinegar white

Equipment

• bowl
• oven
• sieve
• loaf pan
• potato masher

Directions

1. Mix first 3 ingredientsin 9 x 5 x 3-inch glass loaf pan. Cover withplastic and refrigerate overnight.
2. Preheat oven to 300°F. Uncover porkmixture; mix in wine. Cover tightly withfoil.
3. Place in oven; cook until pork is verytender, about 2 1/2 hours. Cool to lukewarm.Uncover and mash with potato masher untilfinely shredded. Cover; refrigerate untilcold. DO AHEAD : Can be made 4 days ahead.Keep refrigerated.
4. Heat2 teaspoons oil in heavy medium saucepanover medium heat.
5. Add onion; cook untiltranslucent, stirring often, about 6 minutes.
6. Add sugar; cook until juices are thick, about4 minutes.
7. Add tomatoes, vinegar, andmustard.
8. Sprinkle with salt, increase heatto high, and bring to boil; reduce heat tomedium and cook until tomatoes are tenderbut not falling apart, stirring often, about7 minutes. Strain tomatoes in sieve set overmedium bowl. Return juices to saucepanand boil until reduced to scant 1/2 cup, about4 minutes.
9. Mix tomato mixture and reducedjuices in same medium bowl. Cover andchill until cold, about 4 hours. DO AHEAD: Canbe made 4 days ahead. Keep chilled.
10. Spoon 1 tablespoonful pork conserva oneach cracker. Spoon rounded teaspoonfulagrodolce on top.
11. Sprinkle with basil.
12. A hard cider (like the
13. Wandering Aengus Ciderworks "Bloom" served atCity House) is a great match for the conserva.