Pork sugo with orecchiette and baby kale salad
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.
In your bag
- 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
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.
Cook the orecchiette
- Save one-fourth of the braised pork shoulder for another use; let the remaining pork come to room temperature.
While the water heats and the orecchiette cooks, prepare the pork sugo.
Cook the pork sugo
- Measure out ½ cup milk; save the rest for another use.
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.
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.
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.