Ingredients

Method

For the ragù bianco:
• 2 T olive oil
• 1.2 kg pork shoulder, cut into large chunks
• sea salt and freshly ground black pepper, to taste
• 2 onions, halved
• 6 garlic cloves, smashed
• 2 leeks, sliced
• 1 fennel bulb, sliced
• 1 t fennel seeds
• 4 fresh thyme sprigs
• 2 fresh oregano sprigs
• 2 fresh rosemary sprigs
• 1 cup white wine
• ½ cup full-cream milk
For the truffled pappardelle:
• 400 g pappardelle
• 40 g butter
• 1 T Woolworths truffle oil (or more to taste)
• 50 g Parmesan, grated
For the kale:
• 150 g kale, torn
• 1 T olive oil
• salt, to taste

Method

Ingredients

1. Heat the olive oil in a large, heavy-based saucepan. Season the pork and sear until golden on all sides. Remove from the pan and set aside.

2. In the same pan, gently cook the onions, garlic, leeks, fennel and fennel seeds until softened and lightly golden.

3. Add the thyme, oregano and rosemary. Deglaze the pan with the wine and simmer until reduced by half.

4. Return the pork to the pan and pour in the milk. Season, cover and cook over a low heat for 2½–3 hours. As it simmers, the milk will slowly curdle and reduce, forming a thick, broken sauce that
coats the pork and vegetables. Do not stir too vigorously – this texture is key.

5. Cook the pappardelle in salted boiling water until al dente. Drain and toss with the butter, truffle oil and Parmesan.

6. Wilt the kale in the olive oil with a pinch of salt.

7. To serve, generously spoon the ragù bianco over the pappardelle and top with the kale.

Cook's note: If the sauce seems too dry at the end, stir in a splash of milk to loosen it just before serving.

Find more pork recipes here

Photographer: Myburgh Du Plessis
Food assistant: Bianca Jones