This pasta combines French red wine, Chinese braised pork and traditional pasta making, making it an excellent match.

For red wine, I choose daily table wines from Bordeaux. These wines have enough fruity aroma to blend into the dishes, but do not have heavy tannins that will make the dishes too astringent. taste.

Here I combine Bordeaux red wine, Italian thin pasta and Chinese braised pork. I use the fruity aroma of the red wine to highlight the aroma of the braised pork, and then match it with the rich taste of the pasta itself. They complement each other and are a pretty good match.

Ingredients for Bordeaux red wine roasted pork pasta

One pound of pork, one handful of pasta, 100 grams of red wine, half a green onion, half a piece of ginger, 4 cloves of garlic, 2 aniseed , a small piece of cinnamon, 5 green onions, appropriate amount of olive oil, appropriate amount of light soy sauce, appropriate amount of chili powder, appropriate amount of pepper oil, appropriate amount of basil leaves,

Steps to make Bordeaux red wine roasted pork pasta

1. Cut the pork belly into pieces. Because it is served with pasta, the pieces should be smaller than the usual braised pork pieces. Onion, ginger and garlic. Set aside. Two aniseed ingredients and a small piece of cinnamon (don’t put too much of these two spices, too strong flavors will steal the flavor and lose the taste of the meat). Blanch the pork belly and set aside. After the pot is hot, add a little oil to lubricate the pot, add the blanched pork belly and fry until it is slightly brown and the oil is released.

2. Pour out the excess oil, add red wine and fry (about the amount of a spoonful of cooking spoon). Then add light soy sauce (also a spoonful of cooking spoon) and stir-fry until the aroma comes out (adding wine and light soy sauce can not only make the meat more fragrant, but also make the fat meat less greasy, and also prevent the lean meat from becoming fried and turned into firewood).

3. Prepare half a cup of red wine in a small to medium-sized cup

4. Pour it into a pan and bring to a boil. Turn to low heat and simmer for 5 minutes to allow the wine to evaporate, evaporate the alcohol and leave behind the aroma, while also softening the tannins and reducing some astringency.

5. While the wine is boiling, put oil in another pot and add rock sugar to boil until the color turns brown. (I usually boil the sugar to color the meat. I think the sugar color is not only for coloring the meat. The rock sugar boils the caramel, and the caramel flavor will make the meat more exciting.) After the caramel is boiled, add the meat and stir-fry until it is evenly colored. Enter the brewed wine.

6. Stir the meat and wine until they are fully combined, then fill the small bowl with two-thirds of the water (remember not to add too much water), so that it is not completely covered. The amount of water in the meat. Add onion, ginger, garlic, aniseed, cinnamon, green onion sections, and a spoonful of light soy sauce.

7. Turn down the heat and simmer for 30 minutes. It doesn’t need to be cooked for too long, because it’s going to be served with pasta, so the meat needs to be chewy. I cooked this for 30 minutes and it won’t be greasy, and the lean meat is not too lean.

8. Throw away all the seasonings.

9. Then add a little salt, turn up the heat and stir-fry briefly to collect the juice. I didn’t add soy sauce or dark soy sauce to this one, it was just sugar color with red wine, the color is very beautiful. I tasted it and it tasted very good. It tasted different from ordinary braised pork. It had a rich fruity aroma of wine, so the aroma of the whole meat was very rich and layered. The meat was very chewy and left a lingering feeling in my mouth after eating. fragrant.

10. Start cooking the pasta. Boil the water. Add a little salt and a little olive oil to the water. After the water boils, add the pasta and start cooking.

11. Prepare garlic and a little lettuce. Cut the lettuce into strips and set aside. Put olive oil in the pot, then put a small piece of butter (if you don't have it, don't put it in, it tastes better if you put butter in it), add the garlic and sauté until fragrant.

12. Add the pasta, then the light soy sauce, stir evenly, add a little chili powder, stir-fry briefly, then add the pepper and stir-fry evenly.

13. Add a little bit of pepper oil and a little basil leaves, but don’t put too much, because both have strong flavors. Then stir evenly, pour in the meat, and pour a little of the pork broth.

14. Add lettuce and start eating

15. A dish that looks good and tastes good.

Tips

The key to a dish, ingredients are very important. In addition to knowing how to cook, you also need to learn how to select materials. Generally, people who have lived in a city for a long time will gradually know where to buy the best things. I have tried to buy bad meat, and it has a bad smell when it is cooked, and I can’t remove it no matter what I do. . So be sure to choose good meat.