Spiced pork ragu linguine
It's Sunday and I want comfort food so I'm going to pretend to be all suave about it and jazz it up a bit. It's a spiced pork ragu linguine, it's got ginger and all spice in it and other rad shit like that which makes it not only delicious, but some sort of hybrid or fusion dish if you will for the hipsters out there. I can hear Italians over the world crying into their pizzas as they read this. Don't come after me, I just like my ragu porky and spicy. Lets not forget, it was basically the Chinese who indrectly invented pasta... Spiced pork ragu linguine coming right up.
TIME: 3 hours SERVES: 2
500g of pork shoulder, finely diced
2 shallots, diced
1 red onion, diced
5 cloves of garlic, finely chopped
1 teaspoon of salt
1 teaspoon of cayenne pepper
150ml of red wine
3 tablespoons of soy sauce
1 tablespoon of tomato paste
1 tablespoon of honey
2 teaspoons of freshly grated ginger
200ml of water
1 can of chopped tomatoes (400g)
50g of parmesan
50g of salted butter
1 teaspoon of freshly cracked black pepper
100ml of whole milk
1/4 teaspoon of all spice
1 sprig of rosemary
250g of linguine pasta
1.) Take the diced pork and brown it off in a large saucepan on a medium to high heat. Reduce the heat and throw in the shallots, onions and garlic and sweat out those flavours.
2. Add the salt, pepper, cayenne pepper, soy sauce, tomato paste, honey, all spice and ginger and mix well. Cook for five minutes on a medium heat stirring occasionally.
3.) Next add your chopped tomatoes, red wine, milk and water and mix it into the meat and spices. Throw a sprig of fresh rosemary into the pan and place lid on top. Cook on a medium to low heat for two hours.
4.) After two hours of cooking, the meat should be super tender and the sauce would have reduced slightly, add more water if necessary but you should be okay. At this point, throw in the parmesan and butter and mix in well with the sauce and place the lid back on the pan. Cook for a further 15 minutes while you prepare the pasta.
5.) Fill a saucepan with around 1 litre of water and add a tablespoon of sea salt, bring to the boil and then add your linguine. Cook for about 8 minutes or to your preference. Drain and then add the linguine to the ragu. Mix together thoroughly and serve. Garnish with more parmesan and a sprinkling of fresh rosemary leaves.