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Easy Prep

Pork sugo with orecchiette and baby kale salad

Soy-Free

2 Servings, 830 Calories/Serving

20 – 30 Minutes

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

Ingredients

  • 10 ounces braised pork shoulder (contains pork and spices)
  • 5 ounces orecchiette
  • 1 cup milk
  • ½ cup mirepoix (onions - carrots - celery)
  • 1½ teaspoons tomato paste
  • Sugo spice blend (dried oregano - nutmeg)
  • ½ teaspoon red chile flakes (optional)
  • ½ cup diced tomatoes
  • 2 or 3 sprigs fresh flat-leaf parsley
  • 1 lemon
  • ¼ pound baby kale
  • ¼ cup grated Parmesan

Chef's Tip

In Step 1, the remaining braised pork can be covered and frozen for up to 1 month. Or rewarm it 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.

Nutrition per serving

Instructions

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 out ½ cup milk; save the rest 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 sugo spice blend 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 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 slightly thickened, 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.
In a medium bowl, combine the baby kale, lemon juice, and 1 to 2 teaspoons oil and toss to coat. Season to taste with salt and pepper.

4

Serve

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

Calories: 830, Protein: 63g (126% DV), Fiber: 10g (40% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 140mg (47% DV), Sodium: 550mg (23% DV), Carbohydrates: 88g (29% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV). Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.