Pork Confit with Tomatoes and Pappardelle
The inspiration for this Pork Confit with Tomatoes and Pappardelle recipe came from one of my culinary heroes Michel Roux Senior. Here I’ve adapted his original recipe taken from his wonderful book on Cheese. For this Pork Confit with Tomatoes and Pappardelle I use one of my favourite Dukeshill products, our slow cooked Pork Belly Confit and the lovely Ragstone goats cheese to create this satisfying supper dish. The intensity of the flavours make it perfect for entertaining too. Top tucker as my husband says!
March 2, 2018
: 4-6
: 30 min
: 30 min
: 1 hr
: Some effort required