I had a pork shoulder defrosting on the counter. Yes, it seems I always have a pork shoulder defrosting. It was too large a hunk for the 2 of us, so I split it into two pieces. One piece I ground to make hot italian sausages, and the other, I chunked up for this pork puttanesca recipe that I found on NYT Cooking site.
It came out better than I thought it would. Comparing it to a long simmering ragu, it is not that. But as a quick-ish nice sauce for pasta or polenta, it works.
What would I do differently next time? I would use less tomato paste, it made the final product too sweet for my taste. Comparing it to my regular puttanesca, I would give it an 8. I really love my puttanesca sauce. The olives and capers were lost as was the garlicky goodness. I am supposing that that is a result of the pressure cooking. So, next time, I would halve the tomato paste, halve the pork, double the garlic, olives, and capers, as well as the vinegar and sub another cup of wine for one of the 2 cups of water.
As one of the comments stated, perhaps the dish would have benefited from searing the pork prior to cooking. That may be another option going forward.
Of course, I have no photos, naturally, because I had a margarita, and that was the end of thinking! Photo on NYT site is exactly what it looked like, minus the polenta! Took a picture the next day. Horrors! I was eating day old pasta!
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