Rigatoni with braised pork, tomato and olives


You'll need

1½ tbsp olive oil 1 each onion, leek and celery stalk, finely chopped 350 gm mild pancetta, finely chopped 150 ml Madeira 800 gm canned crushed tomatoes 1 kg boneless pork shoulder, cut in half 200 gm black Ligurian olives, pitted 30 gm butter, coarsely chopped 1½ tbsp (firmly packed) marjoram leaves, plus extra to serve 750 gm dried rigatoni To serve: finely grated parmesan

Method

  • 01
  • Preheat oven to 120C. Heat olive oil in a large casserole over medium heat, add onion, leek and celery and stir occasionally until tender (7-8 minutes). Add pancetta and stir occasionally until golden (6-7 minutes). Add Madeira, simmer until reduced by half (1-2 minutes), add crushed tomato, bring to the simmer, season to taste, add pork shoulder, cover and braise in oven, turning once, until very tender (3 hours). Remove pork and, when cool enough to handle, coarsely shred and set aside.
  • 02
  • Process cooking liquid in a food processor or mouli to a purèe, transfer to a saucepan over medium heat and simmer until reduced to a thick sauce (10-12 minutes). Stir in pork, olives, butter and marjoram, season to taste and keep warm.
  • 03
  • Cook rigatoni in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, toss through pork mixture, and serve hot scattered with parmesan and extra marjoram leaves.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

"I'm still thinking about James Kidman's pork rigatoni which I enjoyed at the Sculpture Garden Restaurant at Canberra's National Gallery. Would you kindly share the recipe?"
Bianca Phillips, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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