Fuzio's firecracker pork fusilli recipe


Recipe Categories : | Pork | Hot & Spicy | Recipe Index |

Ingredients :

  • 4 lb pork tenderloin, sliced into ½" thick fillets
    For marinade :
  • 8 cloves garlic
  • 2 green onions, puréed
  • 2 medium brown onions, puréed
  • 3 cups tightly packed fresh cilantro
  • 5 tbsp freshly grated ginger
  • 2 pints pineapple juice
  • 1 pint naturally brewed soy sauce
    To serve :
  • 1 lb cellentani or similar pasta - see cooks note below
  • 2 cups sour cream
  • 2½ cups habañero Pesto ( click here for recipe)
  • fresh cilantro, to garnish, optional

Preparation and Cooking Instructions :

  1. For marinade : Purée green and brown onions and garlic in food processor until mushy. Slowly add the cilantro leaves until blended in.
  2. Combine pineapple juice, soy sauce, ginger, and purée in a container large enough to fit pork fillets. Add pork fillets ( ensure the fillets are covered with the marinade). Marinate pork tenderloin for 24 hours.
  3. After marinating, separate the pork and marinade ( reserve the marinade).
  4. Sear the pork fillets in a thin layer bubbly hot cooking oil until brown on both sides ( about 30 seconds per side)
  5. Return the reserved marinade back to the pan. Cover and stew for 2 hours.
  6. In the meantime prepare the habañero pesto as per recipe.
  7. After 2 hours of stewing the pork fillets, separate stew liquid and pork. Reserve the stewing liquid.
  8. Separate the pork tenderloin fillets into chunky strands and set aside.
  9. Strain the stew liquid then let settle in a tall container. Remove as much of the separated fat with a spoon as possible.
  10. Boil the strained liquid in a lidless saucepan at a low boil to reduce in quantity for 15 minutes. Add a little cornstarch if you want to thicken it further .
  11. Meanwhile, cook the cellentani pasta according to package directions.
  12. Assembling the dish - Start with a layer of pasta, then the shredded pork. Drizzle over the reduced stew liquid. Top with a dollop of sour cream, habañero pesto and garnish with fresh cilantro.
  13. Cooks note : Cellentani is a small shaped pasta similar to cavatappi. If you can't find it, use something like a ridged penne.