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Pappardelle with Trois Pistole
By mrkimchee

this is an especially good pas
1 8oz piece of pork belly
2 shallots, sliced
2 cloves garlic, chopped
1/2 carrot, sliced
1/2 celery stalk, sliced
2 button or cremini mushrooms, sliced
1 14g package of dried porcini mushrooms(optional)
300 mL chicken stock
1 12oz bottle trois pistols
1 tbsp brown sugar
salt, pepper, worchestershire, and tobasco to taste
1 450g package pappardelle noodles
1. heat some oil in a pot a pot to medium high
2. score pork belly and season liberally with salt and pepper
3. sear pork belly on all sides until very brown and crisp, then remove from the pot
4. add all the veg to the pot and cook until they just start to soften
5. deglaze with trois pistols, add the chicken stock
6. add pork belly back to the pot and simmer partially covered on medium low heat for for 2 1/2 hours, turning the meat every 1/2 hour
7. remove the pork belly from the pot and leave to cool slightly
8. bring the braising liquid to a boil, once desired consistency is reached, season to taste and set aside
9. cut up the pork belly and return to the pot
10. in a separate pot, cook the pappardelle in boiling salted water until al dente, drain, then add to the first pot, mix well, and serve

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