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Pork sugo with orecchiette and baby kale salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Pork sugo with orecchiette and baby kale salad

Soy-Free

2 Servings, 730 Calories/Serving

20 – 35 Minutes

This sugo is quick to prepare but boasts slow-cooked flavor, with aromatic fresh oregano complementing our top-shelf ready-braised pork.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces braised pork shoulder (contains pork and spices)
  • 5 ounces orecchiette
  • 1 cup organic milk
  • 3 sprigs organic fresh oregano
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1½ teaspoons tomato paste
  • ½ teaspoon red chile flakes (optional)
  • ½ cup diced tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • ¼ pound organic baby kale or other leafy greens such as spinach
  • ¼ cup grated Parmesan

Chef's Tip

In Step 1, the remaining braised pork can be rewarmed the next day for a pulled pork sandwich: in a small bowl, toss the meat with a bit of your favorite barbecue sauce, season lightly with salt and pepper, and nestle it on a bun with a little slaw, avocado, and/or pickled red onions. Or cover the pork and freeze it for up to 1 month.

Nutrition per serving

Calories: 730, Protein: 56g (112% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 140mg (47% DV), Sodium: 480mg (20% DV), Carbohydrates: 67g (22% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orecchiette

  • Save one-fourth of the braised pork shoulder for another use; let the remaining pork come to room temperature.
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 11 to 13 minutes. Drain and set aside.
While the water heats and the orecchiette cooks, prepare the pork sugo.

2

Cook the pork sugo

  • Measure ½ cup [1 cup] milk; save the rest for another use.
  • Strip enough oregano leaves from the stems and coarsely chop enough to measure 1 tablespoon [2 TBL]. Save any remaining oregano for another use.
In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the oregano and as many chile flakes as you like and cook until fragrant, about 30 seconds.
Add the pork, stirring to break it up with a wooden spoon. Add the tomatoes, ½ cup [1 cup] milk, and ¼ cup water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Add the orecchiette and toss to coat. Season to taste with salt and pepper.
While the sugo simmers, prepare the parsley and the kale salad.

3

Prep the parsley; make the kale salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
  • Juice half the lemon; save the other lemon half for another use. [Juice 1 lemon; save the remaining lemon.]
In a medium [large] bowl, toss together the baby kale, lemon juice, and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.

4

Serve

Transfer the pork sugo and orecchiette to individual bowls. Garnish with the parsley and Parmesan. Serve with the kale salad.

Kids Can!

  • Measure the milk.
  • Strip the oregano and parsley leaves.
  • Juice the lemon.
  • Toss the salad.

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