Pork Ragù with Pappardelle
Ingredients: oil, pancetta, pork shoulder, onion, fennel · 120 min cook time · 700kcal · ~₩26,400
Ingredients
2tbsp oil, 100g pancetta, 1kg pork shoulder, 1개 onion, 1개 fennel, 1tsp black pepper, 4쪽 garlic, 1tbsp thyme, 1tsp salt, 2컵 water, 0.5컵 cream, 400g pappardelle
Instructions
1. Add oil to a pot or skillet, then add pancetta and cook until brown bits (fond) appear on the bottom of the pot.
2. Add pork shoulder, onion, and fennel to the pot. Cook until vegetables soften and brown bits form on the sides of the pot.
3. Add black pepper, garlic, chopped thyme, and salt to the pot and cook briefly to incorporate flavors.
4. Add water and cream to the pot. The water will dissolve the fond, and the cream will help emulsify the pork fat.
5. Place the lid on the pot and braise in a 350-degree Fahrenheit oven for 90 minutes.
6. After braising, remove the pork from the pot. Replace the lid and let it sit for 10 minutes to allow steam to condense and soften the side fond.
7. Scrape down the softened side fond into the sauce using a spatula or wooden spoon. This will deepen the color and flavor of the sauce.
8. Shred the cooked pork butt. Return the shredded pork to the pot with the sauce.
9. Cook pappardelle according to package directions and serve with the pork ragù.
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