Slow-braised pork shoulder ragu with pork crackling pangrattato

Method

• step 1

  Remove the rind from the pork shoulder and set aside on a baking tray. Cut the pork into large chunks. Heat the olive oil in a large, deep, flameproof casserole or saucepan over a medium-high heat and brown the pork all over for 15 mins, then remove to a bowl using a slotted spoon. Cook the pancetta for 4-5 mins until browned and crispy, then remove using a slotted spoon to the bowl with the pork.

• step 2

  Cook the onion, celery and carrots with a pinch of salt and splash of water for 12-15 mins until softened, scraping up any browned bits from the bottom of the pan. Stir in the garlic, fennel seeds, thyme and bay leaves, and cook for 1-2 mins more until fragrant. Splash in the wine, bring to a simmer and cook for 3-5 mins until reduced slightly. Pour in the stock and milk, and return the pork mixture to the pan. Bring to a simmer and cook, partially covered with the lid, for 2-3 hrs until the pork is tender enough to be shredded with a fork and the liquid has reduced. The milk may split slightly, but it will come back together. Season to taste. Once cool, the ragu will keep chilled in an airtight container for up to four days, or frozen for up to three months. Defrost in the fridge overnight and reheat in a pan until piping hot.

• step 3

  Meanwhile, heat the oven to 240C/220C fan/gas 9. Cook the pork rind in the oven for 20-25 mins until golden, crisp and puffed up. Leave to cool before chopping into small chunks. Scoop 3 tbsp of the fat from the baking tray into a frying pan and melt over medium heat. Stir in the breadcrumbs to coat, and fry for 3-5 mins until golden and toasted. Transfer to a bowl and stir in the chopped pork crackling, parsley and a good pinch each of salt and pepper.

• step 4

  When ready to serve, cook the pasta until al dente following pack instructions, then drain, reserving a large mugful of the cooking water. Stir the pasta into the ragu along with a splash of the reserved water to combine. Season to taste, then serve the ragu on a platter with the pangratatto sprinkled over the top.