Braised Pork Ragù w/ Mushrooms & Tagliatelle
Braised Pork Ragù w/ Mushrooms & Tagliatelle

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, braised pork ragù w/ mushrooms & tagliatelle. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Braised Pork Ragù w/ Mushrooms & Tagliatelle is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Braised Pork Ragù w/ Mushrooms & Tagliatelle is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have braised pork ragù w/ mushrooms & tagliatelle using 19 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Braised Pork Ragù w/ Mushrooms & Tagliatelle:
  1. Take 3-4 tbsp olive oil
  2. Make ready 3 large, bone-in, country style pork “ribs” (they are actually cuts of pork shoulder)
  3. Get 1 yellow bell pepper thinly sliced (optional)
  4. Make ready 8 oz. portobello mushrooms sliced 1/4” thick
  5. Make ready 1 red onion thinly sliced
  6. Get 5 cloves garlic, roughly chopped
  7. Get 1 clove garlic, grated for finishing
  8. Prepare 1-1/2 ” piece fresh ginger, grated
  9. Prepare 1-1/2 tbsp mild Korean chili flake
  10. Take 1/2 tsp kosher sea salt
  11. Take 1/2 tsp ground black pepper
  12. Make ready 1-1/2 limes (zest and juice)
  13. Get 1-2 tsp soy sauce
  14. Make ready 1-2 tsp fish sauce
  15. Get 1 tsp rice wine vinegar
  16. Take 1-2 cups water
  17. Make ready 1 lb tagliatelle or other wise, flat noodle
  18. Make ready 1/2 cup chopped fresh basil
  19. Make ready 1/2 cup chopped fresh chives
Steps to make Braised Pork Ragù w/ Mushrooms & Tagliatelle:
  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.

So that is going to wrap this up with this exceptional food braised pork ragù w/ mushrooms & tagliatelle recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!