Big Island Wild Pig With Cavatelli Recipes

KALUA PIG WITH CAVATELLI AND CHINESE BROCCOLI

Steps:

• Arrange an oven rack in the middle position and preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with 2 large sheets of heavy-duty aluminum foil, about 24 inches each, making a cross on the bottom of the dish. Place the banana leaf on top of the foil cross.
• Place the pork butt on top of the banana leaf. Drizzle the liquid smoke on top of the pork, then sprinkle the Alaea salt evenly across the top. Pour 1/4 cup water into the side of the pork.
• Wrap the pork with the banana leaf. Take the foil from the 2 short sides of the dish and wrap the pork, followed by the foil on the 2 longer sides of the dish. Crimp the foil together to seal the pork. Make sure to wrap the pork tightly to prevent it from drying up during the cooking process.
• Roast the pork until tender and moist, about 5 hours.
• Let the pork rest at room temperature for about 30 minutes. Open the foil and the banana leaf and shred the pork into medium-size pieces with 2 forks and set aside.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
• Combine 1/4 cup of the pasta water and 1 cup of the shredded pork in a large skillet over medium heat. (Reserve the remaining pork for another use.) Add the pasta and toss to combine. Add the butter and stir to create a creamy consistency. Simmer the pasta and pork until slightly thickened, about 3 minutes, making sure the liquid is not too loose or too dry and adding remaining reserved pasta water as needed. Turn off the heat, toss in the Parmigiano-Reggiano and season with kosher salt.
• Add the oil to another large skillet over medium heat. Add the garlic and cook until it starts to brown slightly, about 1 minute. Add the Chinese broccoli and saute until slightly wilted, about 2 minutes, then toss to combine with the pasta.
• To serve, divide the pasta among 4 bowls then finish with more Parmesan-Reggiano cheese on top.