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Wafu Italian Style Ginger Soy Pork Ragu with Sesame Ricotta Cavatelli

Image for Wafu Italian Style Ginger Soy Pork Ragu with Sesame Ricotta Cavatelli


16 Servings


Prep Time

25 hours (brine overnight)


Cook Time

4 1/2 hours


Total Time

29 1/2 Hours

kikkoman products used:


Ginger Soy Pork:
2 quarts water
2/3 cup Kikkoman ® Soy Sauce
1/3 cup sugar
1 tablespoon Kikkoman® Sesame Oil
3 oz fresh ginger, peeled and sliced
6 lbs. boneless pork butt

Soy Meat Crumble:
1/4 lb. butter
2 cups soy meat
2 teaspoons sugar
1 teaspoon kosher salt

Miso Soy Sesame Butter Sauce:
1/3 cup Kikkoman® Soy Sauce
1 teaspoon Kikkoman® Mirin
1 teaspoon white miso
1 tablespoon Kikkoman® Sesame Oil
1/2 lb. unsalted butter, cubed

Sesame Cavatelli:
3 cups all purpose flour
1/2 teaspoon kosher salt
6oz. ricotta cheese
3 tablespoons Kikkoman® Sesame Oil
1 egg

1 cup grated Parmesan cheese
Pickled ginger


  1. To prepare pork, bring water, soy sauce, sugar and ginger to a boil in a large pot. Let cool, then place pork in brine. Cover and refrigerate for 24 hours.
  2. Return to a boil and cook over low heat, covered, for 4 hours or until meat shreds easily with a fork. Remove pork from pot and shred into a large bowl.
  3. Bring braising liquid to a boil and reduce by 2/3. Add to pork a little at a time until pork is nicely coated and seasoned with reduced brine. Use sparingly to avoid making the pork too salty.
  4. To prepare Soy Meat Crumble, lightly brown butter in a medium pan. Add soy meat and cook to brown. Add sugar and salt and continue to cook and stir until caramelized.
  5. To prepare Miso Soy Sesame Butter Sauce, place soy sauce, mirin, miso and sesame oil in a small pot and bring to a boil. Remove from heat and whisk in butter to emulsify. (The mixture should look like a thick soup.)
  6. To prepare Sesame Cavatelli, stir together flour and salt in a large bowl. Stir together ricotta and sesame oil and place in the center of the  bowl with the egg. Using a fork, slowly incorporate the flour into the wet ingredients. Knead lightly on a floured board to form a dough. Let rest for 15 minutes, then cut and shape into cavatelli pasta.
  7. Bring a large pot of water to a boil and season liberally with salt.  Cook cavatelli for 2 minutes or until al dente.
  8. Place 3/4 cup pork in a saute pan with 1 tablespoon miso butter. Cook for 1 minute then add a drizzle of cream. Add 1 serving of cooked cavatelli and cook until heated through. Transfer to a plate and sprinkle with 2 tablespoons soy meat crumble and 2 tablespoons Parmesan cheese. Serve with pickled ginger and additional miso butter sauce as desired.

By Chef Robbie Felice, Chef/Partner
Viaggio Ristorante, Osteria Crescendo, pastaRAMEN


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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