Braised Smoky Pork With Fresh Pappardelle
Admittedly, I'm not the biggest meat eater. That said, every now and then an idea comes along that turns me into the biggest carnivore to walk this planet. This dish, packed with luscious, tender, slow-braised pork, sweet, firm, succulent apples, heady applewood smoked salt and the ultimate in fresh, long, extra thin pappardelle pasta had me at hello.
Plus, my sweet husband is such a sport and never complains about all the organic tofu, vegetables and barley I feed him that I just have to treat him every now and then. Needless to say, this is now one of the most requested on his list - and mine.
Pair this with a red wine packed with enough rich fruit to not be overwhelmed with the dish's intense, luxurious flavors. A peppery Malbec will make your taste buds dance, although this dish is incredibly intoxicating on its own.
Recipe adapted from Gerard Craft