SERVES 4

Supplied Ingredients

600g scotch pork fillet

1 brown onion

4 garlic cloves

200g Swiss brown mushrooms

1 bunch parsley 

1 bunch cavolo nero 

2 vegetable stock cubes

40g wholegrain mustard

300ml cream

50g panko breadcrumbs

50g grated parmesan

400g spaghetti*

*Extra supplied, measured amount

Pantry Ingredients

1 tbs plain flour

60ml (¼ cup) olive oil

Equipment

Heavy-based saucepan

6 litre ceramic slow cooker

Frypan

STEP 1: BROWN PORK

Cover slow cooker with lid and preheat on high. Season pork with 1 teaspoon salt flakes and pepper and dust in flour, tossing well to coat. Heat ½ the oil in a heavy-based saucepan over medium-high heat. Add pork and cook, turning halfway, for 5–6 minutes or until browned. Remove pork from pan and set aside. Whilepork is cooking, continue with step 2.

STEP 2: PREPARE INGREDIENTS

Peel and finely chop onion. Peel and crush garlic. Slice mushrooms. Pick parsley leaves from their stems and finely chop stems and leaves, keeping them separate. Remove cavolo nero leaves from their stems and roughly chop. Once pork is removed from pan, reduce heat to medium-low, add onion, garlic and mushroom and cook for 5 minutes or until softened.

STEP 3: SLOW-COOK PORK

Dissolve stock cubes in 250ml (1 cup) boiling water, add to pan with mustard and parsley stems and bring to a simmer. Transfer mixture to slow cooker, cover with lid, and cook for 4 hours oruntil pork is very tender. Shred pork with two forks. Add cavolo nero and cream and stir to combine. Cover with lid and cook for a further 30 minutes or until cavolo nero is tender.

STEP 4: MAKE CRUMB

While pork is cooking, heat remaining oil in a frypan over medium heat. Add panko bread crumbs and cook, stirring, for 2–3 minutes or until breadcrumbs have browned. Remove from frypan, add ½ the parmesan, remaining parsley, salt and pepper and stir gently to combine.

STEP 5: COOK PASTA

Cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain and set aside. Add cavolo nero and cream to pork, increase heat to medium and bring to a simmer. Cook for 5 minutes or until reduced slightly. Season to taste.

HEADS UP: If you prefer a saucier pasta, reserve 60ml (¼ cup) pasta cooking water to add to your pasta with the ragu.

STEP 6: PLATE UP

Add pasta and remaining parmesan to pork ragu and mix to combine. Divide between bowls and top with parsley crumb to serve.