Braised Pork Ragu

Ingredients:

2 tbsp olive oil 


Freshly ground black pepper and sea salt 


1kg/2lb boneless pork loin, fat trimmed off 


1 onion, chopped 


3 sprigs rosemary, leaves picked off and chopped 


1-2tsp fennel seeds

½ nutmeg grated

4 garlic cloves, crushed 


2 strips lemon peel 


1 bay leaf 


400g/13oz tin chopped plum tomatoes 


250ml/8fl oz chicken stock
1 glass red wine

For the pangrattato:

100g/3 oz sourdough crumbs 


Zest of 1 lemon 


2 garlic cloves, crushed 


60ml/2 fl oz olive oil 


3 tbsp flat-leaf parsley, finely chopped 


1 tbsp rosemary leaves, finely chopped

To serve:

Pappardelle pasta and rocket salad

Preheat the oven to 160C/325F/Gas 3.

Heat the oil in an ovenproof dish (in which the pork will be a tight fit) over a medium heat. Season the pork well and sear on all sides until golden-brown. Remove and set aside.

Add the onion, rosemary and garlic and cook for 2 minutes or until fragrant. Add Red wine and reduce by half. Add the lemon peel, bay leaf, tomatoes and stock. 

Put the pork back in the pan, bring back to the boil and place in the oven for 2 to 3 hours or until the pork is meltingly tender.

Remove the pork and, when cool enough to handle, shred into small pieces, discarding any fat. Return the meat to the pan, season and reheat.

In a pan over a medium-high heat, toss the crumbs with the lemon zest, garlic and fry in the oil until golden. Cool slightly and add the chopped herbs and season.

Serve the ragu with pappardelle and sprinkle with the pangrattato.