Braised Smoky Pork With Fresh Pappardelle
Braised Smoky Pork With Fresh Pappardelle requires around 45 minutes from start to finish. For $6.36 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 99g of protein, 34g of fat, and a total of 1217 calories. This recipe serves 4. 7 people were glad they tried this recipe. This recipe from Foodista requires boneless pork shoulder, fresh flat leaf parsley, tomato paste, and fresh thyme leaves. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is amazing. Try Braised rabbit pappardelle, Milk-Braised Pork Shoulder Ragu with Fresh Fettuccine, and Braised Beef Stroganoff With Pappardelle for similar recipes.
Servings: 4
Ingredients:
1 3 pound piece of boneless pork shoulder
Smoked sea salt - applewood smoked works very well
2 tablespoons canola oil
1 Granny Smith apple, cut into 1-inch dice
1 large onion, cut into 1-inch dice
2 carrots, cut into 1-inch dice
2 celery ribs, cut into 1-inch dice
4 garlic cloves, crushed
6 thyme sprigs
1 tablespoon smoked paprika
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken stock or low-sodium chicken broth
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2 tablespoons honey
3 tablespoons mascarpone cheese
smoked salt and freshly ground black pepper, to taste
1 pound fresh pappardelle
2 tablespoons chopped fresh flat leaf parsley
extra virgin olive oil for drizzling
1 tablespoon fresh thyme leaves
Equipment:
oven
dutch oven
aluminum foil
sieve
bowl
pot
Cooking instruction summary:
Preheat the oven to 300 degrees. Season the pork well with 1 1/2 tablespoons of smoked salt. In a dutch oven or cast iron-casserole, heat the canola oil until hot and shimmering. Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes. Transfer the pork to a plate and set aside. Add the apple, onion, carrot, celery, garlic and thyme sprigs to the casserole and cook over moderate heat until somewhat caramelized, about 6-7 minutes. Add the smoked paprika and tomato paste and cook until the paste deepens in color, about 3-4 minutes. Add the wine, chicken stock, vinegar and honey and bring to a boil. Once boiling, reduce to a simmer. Add the pork - the braising liquid should come up about halfway on the pork shoulder - cover the casserole tightly with aluminum foil and place the lid over top. Transfer to the preheated oven. Braise the pork for about 3 hours, turning once halfway through, until very tender. Tranfer the pork to a clean plate. Strain the sauce through a fine mesh sieve into a large bowl, gently pressing on the solids with the back of a spoon. Pour the sauce back into the casserole. Using two forks, or your very clean hands, shred the pork, discarding any pieces of fat. Transfer the pork back to the sauce and gently stir in the mascarpone. Season the salt the additional smoked salt and pepper. Cover and keep warm. In a large pot of salted boiling water, add a teaspoon of olive oil. Add the pappardelle and cook until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce and parsley and thyme leaves until well-coated. Transfer the pasta to warm bowls. Drizzle with good-quality extra virgin olive oil, sprinkle with a little smoked salt, garnish with a sprig of thyme and serve.
Step by step:
1. Preheat the oven to 300 degrees.
2. Season the pork well with 1 1/2 tablespoons of smoked salt. In a dutch oven or cast iron-casserole, heat the canola oil until hot and shimmering.
3. Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.
4. Transfer the pork to a plate and set aside.
5. Add the apple, onion, carrot, celery, garlic and thyme sprigs to the casserole and cook over moderate heat until somewhat caramelized, about 6-7 minutes.
6. Add the smoked paprika and tomato paste and cook until the paste deepens in color, about 3-4 minutes.
7. Add the wine, chicken stock, vinegar and honey and bring to a boil. Once boiling, reduce to a simmer.
8. Add the pork - the braising liquid should come up about halfway on the pork shoulder - cover the casserole tightly with aluminum foil and place the lid over top.
9. Transfer to the preheated oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.
10. Tranfer the pork to a clean plate. Strain the sauce through a fine mesh sieve into a large bowl, gently pressing on the solids with the back of a spoon.
11. Pour the sauce back into the casserole. Using two forks, or your very clean hands, shred the pork, discarding any pieces of fat.
12. Transfer the pork back to the sauce and gently stir in the mascarpone. Season the salt the additional smoked salt and pepper. Cover and keep warm.
13. In a large pot of salted boiling water, add a teaspoon of olive oil.
14. Add the pappardelle and cook until al dente.
15. Drain the pasta and transfer to the casserole with the sauce.
16. Toss the pasta with the sauce and parsley and thyme leaves until well-coated.
17. Transfer the pasta to warm bowls.
18. Drizzle with good-quality extra virgin olive oil, sprinkle with a little smoked salt, garnish with a sprig of thyme and serve.
Nutrition Information:
covered percent of daily need
