Vietnamese-style Pork Cavatelli

Ingredients

In this Vietnamese adaptation of Cavatelli al sugo di maiale, we incorporate Vietnamese flavors and ingredients to create a unique fusion dish. The original Italian recipe is transformed by adding Vietnamese spices such as lemongrass, star anise, and fish sauce to the tomato sauce. Additionally, we use homemade cavatelli pasta made with a combination of flour and tapioca starch, which gives the dish a slightly chewy texture. We alse have the original recipe for Cavatelli al sugo di maiale, so you can check it out.

• 250g (8.8 oz) pork shoulder, thinly sliced 250g (8.8 oz) pork shoulder, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 star anise 2 star anise
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 250g (8.8 oz) cavatelli pasta (made with a combination of flour and tapioca starch) 250g (8.8 oz) cavatelli pasta (made with a combination of flour and tapioca starch)
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, lemongrass, and star anise. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the pork slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the fish sauce, canned diced tomatoes, and tomato paste. Cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let it cook for 1 hour, or until the pork is tender.
5. 5.
   While the pork is simmering, cook the cavatelli pasta according to package instructions. Drain and set aside.
6. 6.
   Once the pork is tender, remove the lemongrass stalk and star anise from the pot. Season with salt and pepper to taste.
7. 7.
   To serve, divide the cooked cavatelli pasta among bowls and ladle the pork and tomato sauce over the top. Garnish with fresh cilantro and Thai basil.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils before adding it to the pot.
• Cavatelli pasta — If you can't find pre-made cavatelli pasta, you can make your own by combining 200g of all-purpose flour and 50g of tapioca starch. Mix the flours together, then gradually add water until a smooth dough forms. Roll the dough into thin ropes and cut into small pieces.

Tips & Tricks

• For a spicier kick, add a small amount of minced chili peppers to the tomato sauce.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 15 minutes to allow some of the liquid to evaporate.
• Serve the Vietnamese-style Pork Cavatelli with a side of pickled vegetables for added freshness and crunch.
• If you can't find Thai basil, regular basil can be used as a substitute.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Vietnamese-style Pork Cavatelli hot, garnished with fresh cilantro and Thai basil. Accompany it with a side of pickled vegetables and a squeeze of lime for a burst of acidity.

Presentation advice

Present the Vietnamese-style Pork Cavatelli in individual bowls, with the cavatelli pasta at the bottom and the pork and tomato sauce generously ladled over the top. Garnish with a sprig of fresh cilantro and Thai basil for an appealing pop of color.