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- Cuisine: Modern Australian
- Serves 4
Cured pork is simply pork that has been salted. I did a quick cure of some off-cuts when I made my prosciutto, because, well, I had to do something with them. It was a slapped together dish, with rustic, fat rolled pasta, and it was way better than I imagined it could be. I think good pork is a great start.
Ingredients
100g pork trimmingsA good sprinkling salt
3 eggs
300g plain flour
2 tbsp butter
10-15 sage leaves
Hard cheese, such as grana style (parmesan) for grating, optional
Preparation
Toss the pork with the salt and leave it for about an hour or so. It will decide how much salt to take up, so don’t be mean with it.Make the pasta by mixing the eggs with the flour until it forms a stiff dough. Roll out until evenly thin on a well-floured board and cut into strips or triangles. Take care that it is well dusted in flour so it doesn’t stick to anything.
When ready to eat, rinse the pork and dice it finely. Fry it in the butter with the sage leaves. Boil the pasta in 3 litres of well-salted water, just until cooked. It should only take a couple of minutes if it’s thin.
Toss the pasta in the buttery pork mixture and serve immediately, perhaps with some grated cheese over the top.
If you enjoyed this Cured pork pasta recipe then browse more Modern Australian recipes, meat recipes, cheese and dairy recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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