Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza) Recipe

• 1 pound pork shoulder, cut into 1/2-inch cubes
• 1/4 pound pancetta, 1/2-inch slices, cut into cubes
• 1/2 garlic clove
• 1 pinch freshly ground black pepper
• 2 teaspoons red wine vinegar
• 1/2 cup Terra Saliosa wine (or other dry red wine)
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon tomato paste
• 1 sprig myrtle, about 5 to 6 leaves
• 1 1/2 cups chicken stock
• 1 pound malloreddus pasta
• 1/2 cup grated Pecorino Sardo cheese (or other pecorino cheese)
• 2 tablespoons single-orchard extra virgin olive oil

1. Place the pork and pancetta in a large bowl.
2. With a mortar and pestle, mash garlic and pepper into a paste.
3. Mix in the vinegar.
4. Toss pork and marinade until mixed well.
5. Cover and refrigerate for 4 hours.
6. In a skillet over medium-high heat, brown the pork and pancetta for 5 minutes.
7. Add the red wine and deglaze, scraping browned bits from bottom of pan.
8. Add sun-dried tomatoes, tomato paste, and myrtle leaves to skillet.
9. Add chicken stock, cover, and simmer for 30 minutes.
10. Bring a large pot of salted water to a boil.
11. Add malloreddus and boil for 10 to 12 minutes, or until al dente.
12. Remove myrtle from sauce and discard.
13. Toss pasta with sauce.
14. Sprinkle with pecorino cheese and finish with a drizzling of olive oil.

pork shoulder, pancetta, garlic, freshly ground black pepper, red wine vinegar, saliosa wine, tomatoes, tomato paste, leaves, chicken stock, pasta, cheese, olive oil

Taken from www.chowhound.com/recipes/malloreddus-with-pork-and-pancetta-malloreddus-kin-purpuzza-11650 (may not work)