Nigel Slater’s Pork Rib Ragu with Papperdelle Pasta

Pork seems to having a bit of a renaissance. Since the pulled pork explosion hit the trendy food scene it seems there are lots of cooks looking to add it tot he menu. I’ve always loved a bit of pork. Luckily I live close to Red Bank Farm in Newton le Willows (one of my food heroes! @RedBankFarmShop). They grow pork and sell it.
Nigel Slater, celebrated tv food writer and cook showed on his quick suppers show how to create an unctuous ragu using pork ribs and some good honest british veg. it takes a bit of cooking time but it is simple to construct and well worth doing. I made my own pasta but you can always buy your own if mixing flour and egg seems a bit of a chore!

To feed six you would need

2 sheets of ribs, cut down into three ribs wide
1 large onion, finely chopped
4 carrots, chopped
2 sticks of celery, chopped
500g mushrooms, finely chopped
Olive oil
1 litre of stock

1) in a big pan with a lid brown the ribs in a bit of oil. Once all browned remove and put to one side
2) in the remaining oil sweat the onions, carrots and celery until starting to soften
3) add the mushrooms for a few minutes, then add the stock.
4) add the ribs and any juice, make sure they are covered.
5) bring the stock to a boil, then reduce the heat to a simmer, cover with the lid and leave for at least 3 hours.
6) after 3 hours you should find that you can reach in with a pair of tongs and grab the end of a rib bone and pull it out leaving the meat in the stew. If you can do that it is done.

If its a bit watery take the lid off for a bit to reduce. If your feeling really cheffy you can chop a big hand of parsley in now as well! You may need to add some freshly ground black pepper and season with a few pinches of salt.
I served it in a bowl on pappardelle pasta with some Parmesan grated over the top.
I’ve got to say it was flippin awesome. Great for an autumn supper!
Thanks to Nigel Slater for this. It is in his Kitchen Diaries 2 book. He’s a good follow on Twitter as well. @NigelSlater

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