Orecchiette with Pork and Fresh Vegetables

p4I adore pasta. Perhaps I was Italian in a previous life? Who knows. Something I would bring to a deserted island? Definitely. It’s convenient. Something to fall back on when peeling a pot of potatoes seem like an enormous task. It comes in a large varietal of shapes and forms. I have my favourites of course. Orecchiette is being one of them. Bruno gets his fair share of pasta when I’m cooking although he is not as fond of it as I am. Don’t take me wrong, he likes it. I love it. In this recipe I use ground pork rather than ground beef. The more subtle flavours of the pork allows the other ingredients to pop. A great dish whether it’s snowing or sweltering outside. It  goes amazingly well with our Golden Russet Apple Cider!

p2

2 stalks celery

3 shallots

3 green onions

2 radishes

1 tbsp butter

1 tbsp olive oil

1000g ground pork

4 tbsp soya sauce

2 tbsp Worcestershire sauce

1 1/2 tbsp white wine vinegar

1/2 cup creme fraiche

2 tsp sambal oelek (chili paste)

Ground pepper

500g pasta of your choice

Finely chop the vegetables and put aside.

In a large pot, bring water to a boil for the pasta.

In a frying pan, heat up the butter and olive oil. Fry the ground pork on medium heat until cooked. Add the soya and Worcestershire sauce along with the vinegar. Let simmer until liquid is reduced by half.

In the meantime cook the pasta until Al Dente. Drain.

Add the creme fraiche and sambal oelek along with some ground pepper to the pork and stir well. Toss with pasta, or serve separate. Sprinkle celery, radishes and green onions on top. Serves 4.p1p3p5