Pulled Pork Pansotti with Chipotle and Fennel Salad

Pulled Pork Pansotti with Chipotle and Fennel Salad

Ready in 20 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 6, 2016.
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We think you'll love this delicious mix of cuisines.

Ingredients

FENNEL SALAD

  • 1 courgette
  • ½ bulb fennel
  • 1 clove garlic, minced
  • 1½ tablespoons roughly chopped mint leaves
  • Zest and juice of 1 lemon
  • 1 tablespoon olive oil

CHIPOTLE SAUCE

  • 1 tablespoon olive oil
  • ½ leek, pale green and white part only, thinly sliced
  • 1 punnet cherry tomatoes, cut in half lengthways
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar (e.g. white wine, red wine, cider)
  • 1 tablespoon chipotle sauce
  • ¼ cup stock (e.g. chicken or vegetable)

PULLED PORK AND PANSOTTI

  • 200g pulled pork pansotti

Steps

  1. a large pot of salted water to the boil.
  2. Thinly slice courgette into rounds and cut fennel in half lengthways and thinly slice.
  3. Place both in a medium bowl, along with all remaining fennel salad ingredients. Season to taste with salt and pepper and toss to combine. Set aside.
  4. Heat second measure of oil in a medium sized pot on medium heat. Add leek and tomatoes, and cook for 3–4 minutes, until starting to soften. Add sugar, vinegar, chipotle sauce and stock. Bring to the boil then remove from heat and season to taste with salt and pepper. Cover and set aside to keep warm.
  5. Cook pulled pork pansotti in pot of boiling water (water should be on a rolling boil to avoid filling bursting out) for 2–3 minutes, until just tender. Carefully drain and add to pan with chipotle sauce. Mix gently to coat pansotti.
  6. Divide pulled pork pansotti between bowls, spoon over remaining chipotle sauce. Top with a handful of fennel salad.

Nutritional Information

Energy 1734 kj
414 kcal
Protein 15.4g
Carbohydrate 38.8g
Fat 21.3g