Pork Butt in Fennel Blanco Ragu

Psalm 37:23-24

    [23] The steps of a man are established by the LORD,

        when he delights in his way; 

    [24] though he fall, he shall not be cast headlong,

        for the LORD upholds his hand.

This is what I cooked my honey for Valentine's Lunch!!

He said he could eat the whole pot!!

 

 

Large egg noodles, cooked in salted water and set aside, reserve 1 c pasta water

 

2 oz pancetta, chopped ( buy in deli)

1 Onion, sliced 

1 Fennel bulb, sliced, cored, save 2 T of green wispy fronds, discard stalks

2 T roasted Garlic 

1 t dried Thyme

Salt and pepper to taste

1/4 c half and half

2 lb pork butt, trimmed and cut into 4 large chunks

2 c water

Add after pork is done

Juice of 1/2 small lemon

Zest of 1 small lemon

Fennel fronds

1 c grated Parmesan 

Preheat oven to 350 degrees.

Set rack to middle bottom position.

In a Dutch oven with 2/3 c water, render the fat from the pancetta.

This should take about 10 minutes, the water will mostly dissipate.

Scrape the pan sides and bottom to get all the fond.

Add Fennel and onion slices cook 7 minutes.

Add spices, cook until fragrant about a minute.

Stir in cream and water, bring to boil and add pork chunks.

Cover and transfer to oven, cook 1-1/2 hours, until pork is tender and can be shredded.

Remove pork to plate, shred. 

Scrape sides to get all the bits.

Add lemon juice, zest and most of the fennel fronds, reserving a few for garnish.

Cover and simmer.

Add shredded pork, 3/4 c pasta water and Parmesan.

Stir to incorporate.

Drain noodles with a wire spider and toss in sauce. 

If needed add pasta water in increments of 1/4 c until desired consistency. 

This was delicious!!

I served with boiled cabbage and fried squash.