(Noodles in the Pan)
Makes 6 servings
Ingredietns
6 pork ribs (substitute pork chops)
6 pork chorizo logs (about 24oz)
fideus noodles (substitute macaroni or chopped spaghetti)
1 white onion
4 cloves garlic
12oz (1.5c) tomato purée
24oz (3c) chicken broth
1/4c chardonnay (substitute cognac or rancid wine to be traditional)
2 saffron threads (substitute 1 tsp turmeric)
2 large bay leaves
neutral oil as needed
t.t. parsley
t.t. kosher salt
t.t. cracked pepper
Procedure
Prep
Brine pork for 10 min with salt and pepper.
Roast red pepper over an open flame.
Mince garlic, dice red pepper and onion, and chop parsley. Set aside a few sprigs for decor.
Preheat a cast iron skillet with oil (*see notes).
Preheat oven to 350F.
Cook
Sear both pork ribs in the skillet. Once browned, bake in the oven for about 10 min or until internal temp reaches 165F. Once finished, remove and set aside.
Deglaze with the chardonnay. Cook out the alcohol.
Add garlic, onion, pepper, and chorizo. Saute until chorizo is cooked thoroughly and onions are translucent. Then add the tomato sauce.
After 3 minutes, add noodles, saffron, bay leaves, and pork. Simmer on low heat. Stir intermittently so the noodles don’t stick to the bottom.
Season with salt and pepper as needed.
Once noodles are a toothsome al dente and sauce is reduced, finish and plate.
Garnish each serving with parsley.
¡Buen provecho!
*Note: Don’t simmer for anything over 15 minutes or on high heat, as the acidity from the tomato sauce may damage your cast iron seasoning this way. If you are worried, sear meat in cast iron and transfer to stainless steel once you add tomato sauce.