Šporki Makaruli with Pork and Smoked Pancetta

Sastojci

• Pork shoulder400g
• Smoked pancetta100g
• Onions2 medium
• Garlic3 cloves
• Tomatoes, passata500g
• White wine100ml
• Pork broth150ml
• Lard or olive oil2 tbsp
• Flour300g
• Eggs2 large
• Saltto taste
• Black pepperto taste
• Rosemary1 sprig
• Pecorino cheesefor serving

Koraci

1. 1

   For the pasta: Prepare handmade makaruli as described in the traditional recipe.

2. 2

   For the sauce: Dice pork shoulder into small cubes. Dice pancetta into small pieces.

3. 3

   Heat lard or olive oil in a large pot over medium-high heat. Add pancetta and cook until crispy. Remove pancetta and set aside, leaving rendered fat in the pot.

4. 4

   Add pork cubes to the pot and brown on all sides. Remove pork and set aside.

5. 5

   Add chopped onions to the pot and sauté until softened. Add garlic and cook for 1 minute.

6. 6

   Return pork to the pot. Deglaze with white wine, scraping the bottom. Let reduce.

7. 7

   Stir in tomato passata, pork broth, salt, pepper, and the rosemary sprig. Bring to a simmer, cover, and cook on low heat for 2.5-3 hours, or until pork is very tender.

8. 8

   Cook the handmade makaruli in salted boiling water until al dente. Drain well.

9. 9

   Remove the rosemary sprig. Stir the cooked makaruli and the reserved crispy pancetta into the sauce. Simmer for 5 minutes.

10. 10

    Serve hot, garnished with pecorino cheese and fresh rosemary.