Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Easy Pulled Pork Ragu Pasta
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A mouth-watering slow cooked pulled pork dish that tastes amazing.
This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*.
Prep time: 15 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1.6kg
Joint boneless pork shoulder (remove the rind/skin if you wish)
2 teaspoons
sea salt
2 teaspoons
ground black pepper
2 teaspoons
dried oregano
3
garlic cloves, peeled
1x 400g
can chopped tomatoes
2 tablespoons
balsamic vinegar
1
bay leaf
400g
dried pappardelle or tagliatelle pasta
2 tablespoons
grated Parmesan cheese, to garnish
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Step 2
Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Step 3
Mix together the salt, ground black pepper and oregano. Rub the mix all over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 4
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the roasting tin, mix together the tomatoes and vinegar and pour over the top of the joint. Place the garlic and bay leaf around the pork. Pop it back into the oven and let it cook lazily for about 5 hours or until tender.
Step 5
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and pour off the juices and reserve. Pop it back in the oven to crisp for 10 minutes. Then remove, cover with foil and rest for 30 minutes.
Step 6
While the pork is relaxing, cook the pasta according to packet instructions and drain.
Step 7
Shred the pork into chunky pieces with two forks and add the meat and tomato juices. Stir well. Serve with the pasta and garnish with the Parmesan cheese before serving.
Tips and Serving Suggestions
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices.
Method
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Step 2
Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Step 3
Mix together the salt, ground black pepper and oregano. Rub the mix all over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 4
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the roasting tin, mix together the tomatoes and vinegar and pour over the top of the joint. Place the garlic and bay leaf around the pork. Pop it back into the oven and let it cook lazily for about 5 hours or until tender.
Step 5
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and pour off the juices and reserve. Pop it back in the oven to crisp for 10 minutes. Then remove, cover with foil and rest for 30 minutes.
Step 6
While the pork is relaxing, cook the pasta according to packet instructions and drain.
Step 7
Shred the pork into chunky pieces with two forks and add the meat and tomato juices. Stir well. Serve with the pasta and garnish with the Parmesan cheese before serving.
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