Like a warm embrace followed by a gentle shoulder rub, this creamy pork ragu has soothing and calming powers. Creamy and perked up with the pleasing tang of mustard, it all gets tossed with cavolo nero and topped with a golden parsley crumb. Bowls will be offered for seconds, so making extra is highly encouraged
Season pork with ½ 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 from pan and set aside. While pork is cooking, continue with step 2.
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.
Dissolve stock cube in 250ml (1 cup) boiling water and add to pan with mustard and parsley stems. Return pork to pan and bring to a simmer. Cover with lid, reduce heat to low and cook for 2½ hours or until pork is very tender. Shred pork using two forks and mix through sauce. While pork is cooking, continue with step 4.
Heat remaining oil in a frypan over medium heat. Add panko breadcrumbs and cook, stirring, for 2–3 minutes or until browned. Remove from heat, add ½ the parmesan, parsley leaves, salt and pepper and stir gently to combine.
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.
Add pasta and remaining parmesan to pork ragu and mix to combine. Divide between bowls and top with parsley crumb to serve.