Murray Valley Pork sent me some delicious high welfare pork to try and I couldn’t wait to give it a run in this recipe. I had thought this was pork shoulder, and I was super impressed with the marbling, but it turned out to be topside! Marbling still fantastic. This recipe calls for a long slow simmer so make sure you use a cut that is up to this, you want it to be unctuous and succulent rather than dry.
Greek Cinnamon Pork and Pasta
(cheats Hirino Yiouvetsi)
- 1 kg of diced pork shoulder (get your butcher to do it if you like!)
- olive oil
- 1 large brown onion
- 1 cinnamon stick (don’t use powdered instead, the flavour will be too intense)
- 1 400g tin of diced tomatoes
- about 1 cup of chicken stock (from powder is fine)
- 1 clove of crushed garlic
- 1 teaspoon minced chili (optional)
- 1 packet of risoni pasta (rice shaped pasta)
- Dice onions, saute in a heavy oven proof saucepan with olive oil, garlic and chili if using.
- Add diced pork and brown. You might want to do this in batches to ensure the outside is sealed properly without stewing in the pan.
- Stir in tomatoes, stock and the cinnamon stick.
- Cover and place in a low oven (150 degrees max) for 90 minutes, stirring occasionally.
- Add the packet of risoni, cover and return to the oven. Check after 15 minutes and stir to stop the pasta sticking. You may need to add a little water, but only half a cup at the most.
- When the pasta is cooked, take it out of the oven and give it a stir. Serve with some simple steamed vegetables and enjoy!
I think it would look very nice with some parsley or rocket over the top, but the monkeys will have none of that nonsense. Is your dining experience held hostage by your children? Hmmmm.
Disclaimer: Murray Valley Pork gifted me product but no money, all words and enthusiasm are my own.