Farfalle with Pork Ragout

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)




*4-6 servings 1. Cut the pork rind from the pork shoulder into small pieces, make a diamond-shaped incision with a sharp kitchen knife and cut diagonally into 4 on the spot. Place pork rind on a baking sheet and grill under a heated oven broiler for 6-8 min until crispy, then remove and set aside. Cut pork into 1 cm cubes. Clean and finely dice carrots and celery, chop garlic.

Heat sesame oil in a large, shallow saucepan. Sear meat in 2 batches, seasoning with cayenne, pepper and salt. Remove meat and set aside. In the same saucepan, sauté onions, carrots, celery and garlic over low heat for 5-6 minutes until soft and season with, salt and pepper. Fold in honey and paradeis pulp. Add the meat, vinegar and stock and steam for 1 hour over medium heat with the lid closed, stirring a few times. Now simmer the ragout for 1 hour uncovered. Pluck off the mint and parsley leaves and cut them into strips.

In the meantime, chop the garlic for the mint dip. Pluck the mint leaves. Finely blend garlic, mint and sour cream or crème fraiche in a high bowl with a hand blender and season with pepper, salt and 1 pinch sugar.

Cook the farfalle al dente in enough boiling salted water according to the package instructions, then drain in a colander, reserving 100 ml of the pasta water. Nu

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