Wafu Italian Style Ginger Soy Pork Ragu with Sesame Ricotta Cavatelli

Directions

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
https://robbiefelice.com