The blog has been on an extensive break due to the holidays and my current recipe project I've been working on. But here is a really good creation I came up with a few weeks ago, apple braised pork with pasta and parmesan cream sauce.
This dish was inspired by something similar I had at a local restaurant Sugo. They serve braised pork belly with medallion shaped pasta and a truffle cream sauce. My version uses the much more accessible pork shoulder and is braised in apple cider. It's pulled and placed atop pasta and a parmesan cream sauce (truffles are little pricey). I added a little crunch by garnishing with diced red pepper.
