Roast Pork and Pasta
Ingredients
- For the pork
- 1 ⅕ kilograms Pork neck
- salt
- freshly ground peppers
- ground paprika (sweet)
- 3 Tbsps vegetable oil
- 500 grams minced Pork bone
- 200 grams Roasted vegetables (carrots, parsnip, celery, leek)
- 80 grams onions
- 500 milliliters water
- For the pasta
- 300 grams Tagliatelle
- 150 grams white Asparagus
- 50 grams Snow peas
- 50 grams Cherry tomatoes
- 30 grams butter
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
Preparation steps
For the pork: Season pork with salt, pepper and paprika. Heat oil in a roasting pan and sear pork on all sides. Remove pork and cook bones. Add roasted vegetables. Peel and chop onion, then add to pan. Return pork to pan and roast in an oven preheated to 200°C (approximately 400°F) for about 1 1/2 hours. Bast with pan juices throughout.
For the pasta: Cook noodles in plenty of boiling salted water until al dente, drain and rinse with cold water. Trim asparagus and thinly slice. Trim snow peas and cut in half crosswise. Rinse and core tomatoes. Cook asparagus for 2-3 minutes in boiling salted water, add snow peas and cook for 1 more minute, then drain.
Remove pork from the oven, wrap in foil and let rest briefly. Strain pan juices through a sieve, thicken with cornstarch, as desired, and season with salt and pepper.
Heat butter in a pan, add vegetables and toss briefly. Stir in noodles and season with salt, pepper and parsley. Remove from heat.
Slice pork. Plate and drizzle with pan sauce. Serve with pasta.
