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Braised pork ragù na may kabute: isineared ang pork shoulder, nilaga sa portobello, sibuyas, luya, at sili, sinuwir at inihain sa tagliatelle.
Timplahan ang mga ribs sa lahat ng panig ng kalahati ng asin, paminta, at chili flake.
Season the pork "ribs" well on all sides with half of the salt, pepper, and chili flakes.
Tadtarin ang iyong mga gulay nang maaga upang handa nang ilagay sa kawali.
Prepare all your vegetables by chopping them in advance, so they're ready to add to the pan when needed.
Painitin ang olive oil sa katamtamang mataas na apoy at ihaw sa mataas na apoy ang mga ribs sa lahat ng panig.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, sear the seasoned pork "ribs" on all sides until nicely browned.
Alisin ang mga ribs mula sa kawali at ilagay sa isang plato upang magpahinga.
Take the seared ribs out of the pan and place them on a plate to rest while you continue with the vegetables.
Ibaba ang apoy sa katamtaman at idagdag ang sibuyas, kabute, paminta, tinadtad na bawang, at ang natitirang asin, paminta, at chili flake. Lutuin ang mga gulay ng 10-12 minuto hanggang sa magsimula silang lumambot at magkulay. Idagdag ang patis at lutuin hanggang mawala ang mabahong amoy. Magiging napaka-funky ang amoy sa una, ngunit hihinto ito habang patuloy na nagluluto. Idagdag ang lahat ng luya maliban sa mga 1 kutsarita at magpatuloy na magluto ng ilang minuto pa hanggang maging napaka-mabango.
Reduce the heat to medium. Add the sliced onion, mushrooms, bell pepper, chopped garlic, and the rest of the salt, pepper, and chili flakes to the pot. Sauté these vegetables for 10 to 12 minutes, stirring occasionally, until they start to soften and turn golden brown. Stir in the fish sauce and continue cooking until its initial strong, "funky" odor dissipates and mellows out. Add all but about a teaspoon of the grated ginger, and cook for a few more minutes until the aroma is very fragrant.
Idagdag ang toyo, rice wine vinegar, at katas ng dayap upang i-deglaze ang kawali.
Pour in the soy sauce, rice wine vinegar, and lime juice to deglaze the bottom of the pot, scraping up any browned bits.
Ibalik ang mga ribs sa palayok sa pagitan ng mga gulay at magdagdag ng tubig. Takpan at i-braise sa mababang apoy.
Carefully nestle the pork "ribs" back into the pot, settling them among the cooked vegetables. Pour in 1 to 2 cups of water, ensuring the ribs are mostly submerged. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for 2 to 3 hours, or until the pork is incredibly tender and easily pulls apart.
Basagin ang karne gamit ang likod ng kutsara kapag naluto na. Alisin ang mga buto.
Once the pork is fully cooked and tender, remove the bones and use the back of a spoon or two forks to break up the meat into a coarse ragù. Discard any excess fat or gristle.
Gawin ang pasta kapag malapit nang matapos ang baboy. Lutuin hanggang sa malapit nang maging al dente.
About 15-20 minutes before the pork ragù is ready, begin cooking your tagliatelle (or other wide, flat noodle) according to package directions. Cook it until it's just under al dente.
Haluin ang tinadtad na basil at chives bago ihain, mag-iwan ng ilang para sa garnish.
Just before serving, stir the chopped fresh basil and chives into the ragù. Remember to reserve a small amount of each for garnish.
