Pono Pork Ragout Recipe

Brown the Pork

In a large pot, heat olive oil over medium-high heat. Add the cubed pork shoulder and brown on all sides.

Add Aromatics

Stir in the minced garlic, pearl onions, and sliced mushrooms. Cook until the onions are translucent and the mushrooms are softened.

Simmer the Ragout

Add the tomato paste, chicken broth, dried thyme, salt, and black pepper. Bring to a simmer, reduce heat to low, and cover. Cook for 1.5 to 2 hours, until the pork is tender.

Boil the Pasta

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Combine and Serve

Toss the cooked fettuccine with the pork ragout. Serve hot, garnished with grated Parmesan cheese.