Five Spice Pork Bolognese Pasta Recipes

PASTA BOLOGNESE

Steps:

• For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
• Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
• Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
• Lay the rolled-out dough on a counter. Roll out the remaining dough in the same manner. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine. (Alternatively, use store-bought dried or fresh fettuccine.)
• For the meat: Heat the oil in a large saute pan over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• Increase the heat to high, add the chuck and pork to the pan and season with the fennel, chile flakes, salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pan.
• For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more.
• Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes. Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more. Fold in the parsley and oregano and season with salt and pepper.
• For the garlic bread: Preheat the broiler.
• Place the ciabatta on a baking sheet cut-side up. Heat it under the broiler until lightly golden brown. Combine the butter, garlic, salt and pepper in a small bowl. Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes. Remove, let cool for a few minutes and cut into slices.
• To serve: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions). Reserve a cup of the pasta water and drain the pasta. Put about 2 cups of the sauce in a large saute pan over high heat. Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano. Toss, top with the parsley and serve. Reserve remaining sauce for another use.

FIVE-SPICE PORK

Steps:

• Remove fat from pork. Cut pork into 2x1x1/8-inch slices. Mix sake, bean sauce and five-spice powder in medium glass of plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
• Mix broth, cornstarch and oyster sauce.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add pork with marinade; stir-fry about 3 minutes or until pork is no longer pink. Add pea pods, squash and bell pepper; stir-fry 2 minutes.
• Stir in broth mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Serve over rice.

FIVE-SPICE PORK BOLOGNESE PASTA

Steps:

• Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
• Heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat.
• Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes.
• Stir in the five-spice powder and tomatoes. Bring to a simmer.
• Stir in the Parmesan, then season with salt and pepper.
• Stir in a bit of basil.
• Add the pasta, tossing to coat well.
• Serve topped with additional basil.

PORK BOLOGNESE

Steps:

• In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
• Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.

VIETNAMESE PORK AND FIVE SPICE

Steps:

• Season pork with salt and pepper.
• Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
• Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

PAN-ROASTED 5-SPICE PORK LOIN

Steps:

• Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
• Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
• Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer to a plate to rest at least 5 minutes before slicing.

FIVE SPICE PORK AND POTATOES

Steps:

• Peel potatoes and cut crosswise into 1/2 inch thick slices; set aside.
• Place wok over high heat; when wok is hot add oil.
• When oil is hot add pork and garlic.
• Stir-fry until pork is browned (2-3 minutes).
• Add potatoes, water, soy, sugar, and five-spice.
• Bring to a boil; then reduce heat, cover, and simmer, stirring occasionally, until potaotes are tender (about 20 minutes).
• Garnish with onions.