Pulled Pork Ragout and Pappardelle
While I love scrolling Instagram and Pinterest for new food ideas, the best inspiration comes from eating out. 9/10 times if we have enjoyed a meal at a restaurant, tapas bar, pub, cafe or food truck we will be trying it at home in days.
This weeks inspo came from The Local Hotel in Fremantle. Unfortunately neither of us ordered the dish on the night, but we both got a taste and it left us wanting more.
Fennel infused pork shoulder ragout pappardelle with tomato, herbs, olive, grana padano and rocket.
Now, Imitation is the highest form of flattery but our imitations never live up to the original, but that is ok. I cook because I like something, because I want to try new things, because I need to eat. Not to become the next contestant on Masterchef.
The dish I share with you today was a first try and was tasty as, but there was definitely room for improvement. (Using passata resulted in a runny sauce, not one that stuck to the pasta).
Rolled Pork shoulder - remove netting and skin
2 onions, chopped
3 teaspoons fennel seeds
1 jar /700g Passata (would use tinned crushed tomatoes instead next time)
4 garlic gloves, finely chopped
2/3 cup red wine (I had cab merlot in the fridge so that's what i used)
2 red chilies, de-seeded and chopped
Olives (original used brown, I used green because that is what i had)
Cheese of your choice (I used Flaked Grana Padano)
The leftover skin - my husband cooks the skin in the webber and we have pork crackle as a bit of a naughty treat, on the odd occasion when we don't forget about it and turn it into charcoal)
I used a slower cooker to cook this dish. They are worth the investment if you do not already own one, especially with winter on the way.
Place all ingredients, (except for rocket, pappardelle, zuchini, olives and cheese) into the slow cooker. Make sure meat is well coated and ingredients stirred sufficiently.
Leave to cook for 4-6 hours, depending on the size of your meat. Turning over once half way through the cooking process.
You will know when the meat is cooked because it will fall apart when pulled with 2 forks. Pull the meat to pieces so that it absorbs the sauce.
About half an hour before serving, add the chopped zucchini and olives (while pasta cooks).
Cook the pasta on the stove (follow the packet instructions).
Serve pasta and pulled pork, piled high with rocket and smelly cheese of your choice.
Now I can hear you say... "She eats PASTA?!" Yes, only occasionally and I make sure there is just as much pork on my plate as the pasta. None of this 2/3 pasta, 1/3 meat business.
Everything in moderation is my opinion.
This recipe made quite a bit of meat and while i don't mind pasta on the odd occasion I don't want to be eating it for days on end so I have been using the leftovers with my poached eggs in the morning (works well in tacos and burrito bowls too!)
And just out of interest, aside from the ingredients I already had at home (garlic, fennel and olives) everything else (meat included) came from.... ALDI! yep, wasn't bad either.