Pork Ragù With Broken Lasagne Maialino Style Recipe 45

Steps:

• Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
• Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
• Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
• Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
• Put a large pot of salted water over high heat and bring to a boil.
• Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
• Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
• Serve immediately, topped with arugula and the remaining cheese.

Steps:

• Using a sharp knife, remove the thick skin from the pork, leaving a small amount of fat on top of the meat. Season with salt and pepper to taste. Place the pork in a large slow cooker. In a large skillet, heat the oil over medium heat. Add the onion, celery and fennel seeds. Cook until the vegetables are softened, about 10 minutes. Add the broth and thyme and bring it to a simmer. Add the contents of the skillet to the slow cooker. The meat should be almost covered by the liquid. If not, add some water. Cover and cook on low until the meat just begins to pull away from the bone, and a small sharp knife inserted in the meat comes out easily, 8 to 10 hours. Place the meat on a cutting board. With two forks, tear the meat into bite size pieces and discard the bones. Place the meat in a bowl. Strain the cooking liquid into another bowl. Skim off the excess fat. Discard the solids. Pour enough of the liquid over the pork to cover the meat. (Use the remainder for soup or stews.) When ready to serve, reheat the pork in its liquid in a large pot. Simmer until the liquid is slightly reduced. Meanwhile, bring a large pot of salted water to boiling over high heat. Add the pasta and salt to taste. Cook, stirring often, until the pasta is tender yet firm to the bite. Drain well. Add the pasta to the pot with the meat. Add the butter and cheese and stir well. Stir in the arugula. Serve immediately.