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Continue ShoppingBraised Pork & Kale Ragu
Braised meat can be served in so many ways, and leftovers make great new dishes for days. I like to have some sort of braised beef or pork in the freezer so that I can always quickly improvise a meal when it seems that there is nothing to eat at home. This dish is a perfect example of how some leftover braised pork, a couple of ounces of kale, and gluten-free pasta became a fantastic dinner.
Category
Dinner
Servings
4
Author:
Lior Lev Sercarz
Ingredients
1 pork butt, about 5 to 7 pounds
1 tomato paste can (6 ounces)
-
Ayala N.16
1 onion, peeled and sliced
5 ounces kale, washed, dried and coarsley chopped
12 ounce gluten-free fettucine pasta
Grated Parmesan cheese
-
Olive oil
Directions
Preheat your oven to 350 degrees.
Heat some olive oil in a Dutch oven and add the onions. Season with Ayala spice and cook for about 5 minutes. Add the tomato paste and cook for another 3 minutes. Add one quart of water and cook for about 3 minutes more. Season the pork butt with Ayala spice on all sides and add it to the dutch oven.
Add enough water so it reaches 3/4 of the way up the meat. Bring to a simmer, cover with a lid and place in the oven. Cook for about 1 1/2 hours. Check the pork after about 30 minutes and lower the temperature to 325 if it is boiling hard.
Once it is fork tender and can be easily pulled remove the pork from the oven and set aside.
Bring a pot of salted water to a boil and cook the pasta according to the instruction on the box to a little less than al dente.
Meanwhile, heat some olive oil in a pan and add the kale. Season with some Ayala spice and cook for about 5 minutes.
Add some of the pulled pork meat and braising liquid to obtain a thick quick stew. Add the pasta once ready and some pasta cooking water if needed to obtain a thick sauce. Cook for a minute or two more. Serve with grated Parmesan on top. Enjoy.
Recipe Note
Variations & Ideas:
• Add sautéed mushrooms to the sauce before adding the pasta.
• Replace the pulled pork meat with shredded cooked chicken.
Food photo and recipe © Lior Lev Sercarz