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Home fish sauce Braised Pork Ragù w/ Mushrooms & Tagliatelle

Braised Pork Ragù w/ Mushrooms & Tagliatelle

Name: How to cook Braised Pork Ragù w/ Mushrooms & Tagliatelle - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 people
Cuisine: Us

Introduce

Chef :

Adventurous Cooks

Braised Pork Ragù w/ Mushrooms & Tagliatelle

Ragù or ragoût - does it really matter if it tastes good? One is Italian and the other is French. Both are stew-like and saucy, and both usually involve some form of meat. This one has pork and dances over thick, tender tagliatelle (or it’s wider sibling, papardelle). So we'll go with the Italian: ragù. This is a very modern take on ragù al cinghiale - a hearty wild boar dish that you can find on most menus in Italian hill country between Florence and Rome. We are using pork shoulder in the form of “country style ribs” (which are not ribs at all) and mushrooms and fish sauce to make up for the strong flavor of boar - all balanced by a healthy dose of citrus, basil, and sweet peppers. This dish is teaming with umami flavor and rests nicely on a chewy, wide noodle.

Ingredient

Food ration :

5-6 people

Cooking time :

2 hours 20 min

3-4 tbsp

olive oil

large, bone-in, country style pork “ribs” (they are actually cuts of pork shoulder)

yellow bell pepper thinly sliced (optional)

8 oz.

portobello mushrooms sliced 1/4” thick

red onion thinly sliced

5 cloves

garlic, roughly chopped

1 clove

garlic, grated for finishing

1-1/2

” piece fresh ginger, grated

1-1/2 tbsp

mild Korean chili flake

1/2 tsp

kosher sea salt

1/2 tsp

ground black pepper

1-1/2

limes (zest and juice)

1-2 tsp

soy sauce

1-2 tsp

fish sauce

1 tsp

rice wine vinegar

1-2 cups

water

1 lb

tagliatelle or other wise, flat noodle

1/2 cup

chopped fresh basil

1/2 cup

chopped fresh chives

Cooking instructions

* Step 1

Season the ribs all over with half of the salt, pepper, and chili flake. Rest at room temperature for at least 1-2 hours (or overnight in the refrigerator for the best results) to allow the salt time to penetrate to the interior of the meat. If refrigerating overnight, allow the ribs to come to room temperature before cooking.

* Step 2

Chop your vegetables ahead so they are ready to throw into the pan when the meat is cooked - slice the peppers and onions, chop and grate the garlic and ginger.

* Step 3

Heat the olive oil over medium-high heat and sear the ribs on all sides - 1-2 minutes per side to achieve a deep drown crust.

* Step 4

Remove the ribs from the pan and set on a plate to rest.

* Step 5

Turn the heat down to medium and add the onion, mushrooms, pepper, chopped garlic, and the remaining salt, pepper, and chili flake. Cook the vegetables for 10-12 minutes until they begin to soften and brown. Add the fish sauce and cook until the fishy smell is gone. It will smell very funky at first, but it will mellow out as it continues to cook. Add all but about a tsp of the ginger and continue to cook for a few more minutes until its very fragrant.

* Step 6

Add the soy sauce, rice wine vinegar, and lime juice to deglaze the pan - which just means loosening the flavorful brown bits on the bottom of the pan and incorporating them into the vegetables.

* Step 7

Nestle the ribs back into the pot amongst the vegetables and make sure they are mostly submerged in liquid. Add water as needed to make this happen. Simmer 1-2 hours until the meat is tender and easily pulled from the bones.

* Step 8

Break up the meat with the back of a spoon once it’s cooked. Fish out the bones with a pair of tongs. Stir in the grated garlic, lime zest, and remaining ginger.

* Step 9

Make the pasta when the pork is almost done. Cook until just under al dente. Transfer cooked pasta to the pot of pork with tongs, taking some pasta water along with it. Toss the pasta with the pork mixture to coat the pasta and evenly distribute the pork and mushrooms.