Pork Spaghettini

with Crackling Pangratatto

PrepTime 10 Mins
Serves 5-6
Cook Time 20 Mins

1 x Riverview Farms Pork Roast

3-4 slices sourdough bread, crusts removed & torn into small pieces

1 lemon, zested & juiced

1 tbs finely chopped continental parsley, plus extra to serve

500g dried spaghettini

2 tbs olive oil

sea salt & black pepper

2 cloves garlic, finely chopped

250g cherry tomatoes, halved

2 tbs capers, drained

To Serve

Grated parmesan cheese

  1. 1

    Preheat oven to 180°C and line a baking tray with baking paper.

  2. 2

    For pangratatto, remove the crackling from the pork and discard any soft fat underneath.

  3. 3

    Finely chop the crackling and transfer to tray. Add sourdough and toss to combine. Bake for 8-10 minutes, stirring occasionally, until bread is golden and crunchy.

  4. 4

    Set aside to cool, then stir through lemon zest and parsley.

  5. 5

    Cook spaghettini in a large saucepan of salted boiling water according to packet instructions, until al dente. Reserve ⅓ cup of pasta water and drain.

  6. 6

    Meanwhile, cut pork into small cubes. Heat oil in a large fry pan over medium-high heat. Add pork and cook, stirring, for 5 minutes until beginning to crisp.

  7. 7

    Add garlic and tomatoes and cook for 3-5 minutes, until tomatoes begin to soften but still hold their shape.

  8. 8

    Add lemon juice, drained spaghetti, pasta water and capers. Toss to combine and season with salt and pepper.

  9. 9

    To serve, divide spaghettini between bowls and sprinkle with pangratatto. Top with finely grated parmesan cheese and extra parsley.

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