Braised Pork Ragù w/ Mushrooms & Tagliatelle

Name: Braised Pork Ragù w/ Mushrooms & Tagliatelle
Total time: 8400 s
Yield: 5-6 people
Cuisine: American
Ingredients: 3-4 tbsp olive oil; 3 large, bone-in, country style pork “ribs” (they are actually cuts of pork shoulder); 1 yellow bell pepper thinly sliced (optional); 8 oz. portobello mushrooms sliced 1/4” thick; 1 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

Adventurous Cooks @adventurouscooks

Baton Rouge, Louisiana, United States

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.

Adventurous Cooks @adventurouscooks

Baton Rouge, Louisiana, United States

Saved

Ingredients

2 hours 20 min

5-6 people

3-4 tbspolive oil
3large, bone-in, country style pork “ribs” (they are actually cuts of pork shoulder)
1yellow bell pepper thinly sliced (optional)
8 oz.portobello mushrooms sliced 1/4” thick
1red onion thinly sliced
5 clovesgarlic, roughly chopped
1 clovegarlic, grated for finishing
1-1/2” piece fresh ginger, grated
1-1/2 tbspmild Korean chili flake
1/2 tspkosher sea salt
1/2 tspground black pepper
1-1/2limes (zest and juice)
1-2 tspsoy sauce
1-2 tspfish sauce
1 tsprice wine vinegar
1-2 cupswater
1 lbtagliatelle or other wise, flat noodle
1/2 cupchopped fresh basil
1/2 cupchopped fresh chives

Saved

Steps

2 hours 20 min

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.
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.
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.
4

Remove the ribs from the pan and set on a plate to rest.
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.
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.
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.
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.
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.
10

Stir in chopped basil and chives just before serving, saving a few
teaspoons to sprinkle on top of each plate.