Wednesday, October 28, 2015

Smoky Pork Pappardelle

     I was browsing through Pinterest one day and came across this recipe.  I thought I would give it a try and it turned out to be one of the BEST recipes I've made.  I even brought over some to my neighbors and they LOVED it too!  Hope you do to....

Recipe from Food & Wine

What you need:

1 - 2lb piece of boneless pork shoulder
smoked sea salt
2 TBsp canola oil
1 Granny Smith apple (cored and cut into 1-inch dice)
1 medium onion (cut into 1-inch dice)
1 carrot (cut into 1-inch dice)
1 celery rib (cut into 1-inch dice)
2 garlic cloves (crushed)
3 thyme sprigs
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken stock
1/3 cup Champagne vinegar (I couldn't find any, so I used white wine vinegar)
3 TBsp honey
3 TBsp mascarpone cheese
fresh ground pepper
1 lb pappardelle pasta noodles
1 Tbsp flat leaf parsley (chopped)
extra virgin olive oil (for drizzling)

How to make it:

Preheat oven to 300˚F or 148˚C.
Season the pork with 1 1/2 Tbsp of smoked salt.
In a medium, enameled cast-iron casserole, heat the canola oil until simmering.
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 to the casserole and cook over moderate heat until beginning to brown, about 6 minutes.
Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes.
Add the wine and bring to a boil.
Add the chick stock, vinegar and honey, bring to a simmer.
Add the pork, cover and transfer the casserole to the oven.
Braise the pork for about 3 hours, turning once halfway through, until very tender.
Transfer the pork to a plate.
Strain the sauce into a large bowl, gently pressing on the solids.
Pour the sauce back into the pot.
Using 2 forks, shred the pork, discard any large pieces of fat.
Transfer the shredded pork to the sauce and stir in the mascarpone cheese.
Season with sauce and smoked salt and pepper.
Cover and keep warm.
Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente.
Drain the pasta, then transfer it to the casserole with the sauce.
Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute.
Transfer the pasta to warm bowls.
Drizzle with olive oil, sprinkle with smoked salt and ENJOY!

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