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Preparation
Preheat the oven to 300°F.
Remove the layer of fat and rind around the pork shoulder. Slice the meat into 5 or 6 pieces, keeping some meat around the bone.
Set a braiser or casserole dish over medium-high heat. Add the first quantity of olive oil and sear the pre-seasoned pork pieces. Brown the pork on each side. Remove the meat from the braiser or casserole dish and set aside.
Add the vegetables and continue cooking at medium-high heat to lightly brown them.
Add the demi-glace sauce and tomato sauce then bring to a boil before adding the seared pork and dried herbs to the sauce. Cover and place the braiser or casserole dish into the oven for 2.5 hours.
While cooking the meat, heat the second quantity of olive oil and fry the mushrooms for 4 to 5 minutes, then add the spinach for another minute. Set aside.
After the meat has been cooking for 2 hours, add the mushrooms and spinach to the braiser or casserole dish and continue cooking for the last 30 minutes. When the time is up, remove the braiser or casserole dish from the oven and let stand for 30 minutes without removing the lid.
After the cooking and resting time has elapsed, remove the pieces of meat and pull the pork apart using two forks. Return the meat to the sauce, and it’s ready to serve.
About 10 minutes before serving, cook the egg noodles according to the instructions on the package, then drain them. In a skillet, heat the final quantity of oil. Sweat the garlic for a few minutes, and then add the cooked noodles. Coat the noodles with the garlic oil then add a bit of finely chopped parsley.
Serve the pork ragù on a bed of sautéed garlic noodles and sprinkle with freshly grated Parmesan cheese.
Source: Chef Daniel