PORK BELLY RAGOUT WITH RIGATONI
PREPARATION: 10min ~ COOK: 1hr 10min ~ READY IN: 1hr 20min
1 tbsp Hillfarm Garlic Infused Canola Oil
750 g pork belly, cubed
2 cloves garlic, diced
1 sprig thyme
3 tbsp Hillfarm Basil Vinegar
2 tins Ardmona Chopped Tomatoes
1 cup flat leaf parsley
1⁄2 cup ricotta
1 pinch Tasman Sea Salt, to season
Cracked black pepper
3 sprigs rosemary
250 g Barilla Rigatoni
- Bring pressure cooker base to a high-heat, add oil, garlic, pork and cook until browned. Turn pork over and repeat. Into the pan add rosemary, thyme and basil vinegar. Season with a pinch of salt and cracked black pepper. Stir well.
- Into the pressure cooker add the tomatoes, put lid on pressure cooker and cook for 1 hour. Release the pressure from the pressure cooker and remove lid. Season to taste with salt and pepper. Put the rigatoni into the cooker and stir well.
- Into the cooker add the ricotta and stir through. Tear the parsley into the cooker. Mix well. Allow to simmer for another half hour to reduce. Season to taste with additional salt and pepper.