PORK RAGù AL MAIALINO
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.
Provided by Sam Sifton
Categories dinner, pastas, main course
Time 2h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
- Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
- Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
- Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
- Put a large pot of salted water over high heat and bring to a boil.
- Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
- Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
- Serve immediately, topped with arugula and the remaining cheese.
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Asad CH
[email protected]This recipe is a must-try!
Hasan Mim
[email protected]I love this recipe!
Nandi Zungu
[email protected]This is a great recipe!
Jayson Laytos
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
MAJOR FF
[email protected]This is a great recipe for a special occasion. The pork is cooked to perfection and the sauce is amazing.
Faith Mcguire
[email protected]I've made this recipe several times and it's always a hit. The pork is always tender and juicy, and the sauce is delicious.
Idris Sulley
[email protected]This recipe is a bit time-consuming, but it's worth it. The pork is so tender and flavorful. I highly recommend it.
Kitone Musa
[email protected]This is one of my favorite pork recipes. It's so easy to make and always turns out great. I love serving it over pasta or rice.
Now a days
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved it! The pork was cooked to perfection and the sauce was amazing.
Ali Oryakhel
[email protected]I followed the recipe exactly and it turned out perfectly. The pork was tender and juicy, and the sauce was rich and flavorful. I served it over mashed potatoes and it was a delicious meal.
Joy Mbakamma
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The pork is so tender and the sauce is so flavorful. I'll definitely be making this again.
Alisahaf Abdullahi
[email protected]The cooking time was a bit too long for my taste, but the end result was worth it. The pork was fall-apart tender and the sauce was incredible.
Delyet Haftom
[email protected]This is a great recipe for a hearty and flavorful pork dish. The meat was tender and juicy, and the sauce was rich and complex. I served it over pasta, and it was a hit with my family.