Pork Belly, Mush­room & Sage Orec­chi­ette

North & South - - Photo Essay -

Serves 2

Pork belly is one of those meats that works in so many amaz­ing ways. I’ve used it in a va­ri­ety of dishes and it re­ally does give a dish a sweet, juicy, salty flavour. Wild pork belly is far less fatty than store-bought, and the flavour of the meat is sim­ply in­cred­i­ble. You can taste the very earth, the wild­ness of the sky and for­est, in the meat. If you’re lucky enough to bag a wild pig, try out this recipe on some of the belly – you’ll thank me for it!

• 250g pork belly

• 2 Tbsp olive oil

• 150g white mush­rooms, sliced

• 2 cloves gar­lic, crushed and roughly chopped

• ½ tsp salt

• ½ tsp ground black pep­per

• 1 Tbsp sage, chopped

• 4 cherry toma­toes, halved

• 250ml cream

• 3 Tbsp white wine

• 250g orec­chi­ette

• 1 egg yolk

• ¼ cup grated or pow­dered Parme­san

• Parme­san cheese to serve

1. Slice the pork belly into 4 long slices and then chop into bite-size cubes.

2. Heat a large pan over high heat. Add olive oil and get the pan hot. Drop in the pork pieces and fry un­til crispy – not a hard, crunchy kind of crispy (this is im­por­tant!), but just so that the fatty end is golden and crisped.

3. Add mush­rooms and gar­lic to the pork. Sea­son with salt and pep­per. Add sage and cherry toma­toes. Add cream and bring to a sim­mer, then add wine.

4. As soon as you add the cream, get your orec­chi­ette pasta on. Fill a large pot around three- quar­ters full of wa­ter and bring to the boil. Cook the orec­chi­ette, cov­ered, for around 10 min­utes or un­til al dente. Drain and set aside.

5. To the cream mix, add the egg yolk and stir through. Make sure you stir it right around the whole pan – you’ll find the cream will thicken quite quickly. Add Parme­san and stir through. Re­move from heat. Add more salt and pep­per to taste. 6. Toss drained orec­chi­ette through sauce and serve with as much ad­di­tional Parme­san as you like.

Pork Belly, Mush­room & Sage Orec­chi­ette

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