Big Island Wild Pig With Cavatelli
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
For pork: Preheat oven to 375°
2
Enclose fennel seeds in resealable plastic bag; using mallet, coarsely crack seeds
3
(Alternatively, crack seeds in mortar with pestle
4
) Mix seeds, smoked paprika, brown sugar, crushed red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl to blend
5
Place pork on sheet of foil
6
Sprinkle spice mixture all over pork and roll pork on foil sheet, pressing firmly so spices will adhere
7
Heat oil in heavy large ovenproof pot over medium-high heat
8
Add pork to pot and sear until brown on all sides, 8 to 9 minutes
9
Add 3 cups broth and any seasoning mixture remaining on sheet of foil; bring to boil
10
Cover pot tightly and transfer to oven
11
Braise until pork is very tender, turning pork every 30 minutes, about 2 hours total
12
Remove pot from oven
13
Uncover pot and cool pork in pot 1 hour
14
Transfer pork to cutting board
15
Cut pork into 1/2- to 3/4-inch cubes
16
Spoon off fat from top of sauce in pot
17
Return pork cubes to sauce in pot
18
DO AHEAD: Can be made 1 day ahead
19
Chill uncovered until cold, then cover and keep chilled
20
Rewarm pork and sauce over medium heat until heated through before using
21
Preheat oven to 375°
22
Enclose fennel seeds in resealable plastic bag; using mallet, coarsely crack seeds
23
(Alternatively, crack seeds in mortar with pestle
24
) Mix seeds, smoked paprika, brown sugar, crushed red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl to blend
25
Place pork on sheet of foil
26
Sprinkle spice mixture all over pork and roll pork on foil sheet, pressing firmly so spices will adhere
27
Heat oil in heavy large ovenproof pot over medium-high heat
28
Add pork to pot and sear until brown on all sides, 8 to 9 minutes
29
Add 3 cups broth and any seasoning mixture remaining on sheet of foil; bring to boil
30
Cover pot tightly and transfer to oven
31
Braise until pork is very tender, turning pork every 30 minutes, about 2 hours total
32
Remove pot from oven
33
Uncover pot and cool pork in pot 1 hour
34
Transfer pork to cutting board
35
Cut pork into 1/2- to 3/4-inch cubes
36
Spoon off fat from top of sauce in pot
37
Return pork cubes to sauce in pot
38
DO AHEAD: Can be made 1 day ahead
39
Chill uncovered until cold, then cover and keep chilled
40
Rewarm pork and sauce over medium heat until heated through before using
41
For pasta: Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
42
Drain pasta
43
Set aside
44
Melt butter in large skillet over medium-high heat
45
Add garlic to skillet; stir 30 seconds
46
Add tomatoes and arugula and toss until arugula wilts, 2 to 3 minutes
47
Add drained pasta to tomato mixture in skillet and toss 1 minute to blend
48
Add 1 cup crumbled goat cheese to skillet and toss just until cheese softens slightly but does not melt, about 1 minute
49
Season pasta to taste with salt and black pepper
50
Transfer pasta to large bowl
51
Spoon pork and sauce over
52
Scatter remaining 1/4 cup goat cheese over and serve
53
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
54
Drain pasta
55
Set aside
56
Melt butter in large skillet over medium-high heat
57
Add garlic to skillet; stir 30 seconds
58
Add tomatoes and arugula and toss until arugula wilts, 2 to 3 minutes
59
Add drained pasta to tomato mixture in skillet and toss 1 minute to blend
60
Add 1 cup crumbled goat cheese to skillet and toss just until cheese softens slightly but does not melt, about 1 minute
61
Season pasta to taste with salt and black pepper
62
Transfer pasta to large bowl
63
Spoon pork and sauce over
64
Scatter remaining 1/4 cup goat cheese over and serve