Serves 4

1 Tbsp extra virgin olive oil (EVO)
1.2kg boneless pork shoulder, trimmed and cut into 4 pieces
Salt and freshly ground black pepper
1 fennel bulb, finely chopped
1 onion, finely chopped
2 Tbsp rosemary leaves, roughly chopped
2 Tbsp Forvm Chardonnay vinegar
2 cups chicken stock
2 cups milk
400g Rustichella egg pappardelle
Parmigiano Reggiano, grated to serve

Preheat the oven to 200˚C. Heat the olive oil in a large, heavy-based oven-proof saucepan. Season the pork with salt and pepper. Working in batches, cook the pork pieces for 2-3 minutes on each side, or until browned. Remove from the pan and set aside for later.

Add the fennel, onion and rosemary to the pan and cook for 4-5 minutes, or until golden. Add the Forvm Chardonnay vinegar, stock and milk and bring to the boil. Return the pork pieces to the pan and cover with a lid.

Cook in the oven for 1 hour 30 minutes or until the pork is tender. Allow to cool slightly before shredding the pork with 2 forks.

Cook the pappardelle in a pot of salted boiling water for 6 minutes or until al dente. Drain. Toss through the ragu sauce and serve topped with grated Parmigiano Reggiano.



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