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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Wafa Khan
[email protected]The sauce was a bit too oily. I would use less olive oil next time.
Prakash Rokaya
[email protected]The meat was a bit tough. I would cook it for a longer time next time.
Jeehan Khan
[email protected]This recipe is a bit bland. I would add more spices next time.
Angelina Nichols
[email protected]I added some mushrooms to the sauce and it was delicious.
Micah Linville
[email protected]I substituted beef for the pork and it turned out great.
Stop-trying-lmao
[email protected]This recipe is a bit time-consuming, but it's worth it.
Richards Moseki
[email protected]I can't wait to make this again!
Sizwe Mpinga
[email protected]This was a great dish to serve at a party.
Esubalew 7822
[email protected]I would definitely recommend this recipe.
Moheez Abbasi
[email protected]Delicious!
phakamile zulu
[email protected]5 stars!
Bisaal Gaihre
[email protected]This recipe is a keeper! I'll definitely be making it again.
MD: ALAMIN ISLAM
[email protected]I'm not a big fan of pork, but this ragu was surprisingly good. The meat was cooked perfectly and the sauce was rich and flavorful.
Israe Benmouha
[email protected]This is a great recipe for a slow-cooker meal. I just throw everything in the pot in the morning and dinner is ready when I get home from work.
Algoni Adum Mumin
[email protected]I made this ragu for a dinner party last weekend and it was a huge success! Everyone raved about how tender the meat was and how flavorful the sauce was.
CTS RIDOY F F
[email protected]This is one of my favorite pork ragu recipes. It's easy to make and always turns out delicious. I like to serve it with mashed potatoes or polenta.
IDOWU JOSEPH
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The key is to use high-quality pork and to let the sauce simmer for a long time. The result is a melt-in-your-mouth ragu that's perfect for a special occasion.
bobireksi Llapushi
[email protected]This pork ragu was a hit with my family! The meat was tender and flavorful, and the sauce was rich and savory. I served it over pasta, and it was a perfect comfort food meal.