Pork sugo with orecchiette and baby kale salad

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

Pork sugo with orecchiette and baby kale salad

Pork sugo with orecchiette and baby kale salad

Soy-Free, No Added Sugar, Protein Plus

2 Servings, 660 Calories/Serving

20–35 Minutes

Before juicing the lemon, roll it back and forth on a cutting board, pressing down with your palms as you roll. This helps the segments inside break down, making it easier to juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 3 tablespoons grated Parmesan
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ½ cup crushed tomatoes
  • 1 teaspoon red chile flakes (optional)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • 3 ounces organic baby kale or other leafy greens
Chef's Tip

Cover the remaining braised pork and freeze it 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

Calories 660, Total Fat 26g (33% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 450mg (20% DV), Total Carb. 66g (24% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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, Sesame.

Instructions

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

Wash produce before use

1

Cook the orecchiette

  • Let the braised pork shoulder 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, reserving ½ cup [1 cup] pasta water. 

While the water is heating and the orecchiette is cooking, prepare the pork sugo.

2

Cook the pork sugo

  • Set aside half the Parmesan for serving.

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. Add the pork, stirring to break it up with a wooden spoon. Stir in the crushed tomatoes, ¼ cup [½ cup] reserved pasta cooking water (or more as needed to reach desired consistency), and as many chile flakes as you like; 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 half the Parmesan and toss to coat. Season to taste with salt and pepper. 

While the sugo is simmering, 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.

Serve

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

Kids Can!
  • Divide the Parmesan.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Toss the salad.