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Pork and Coconut Tagliatell with Chili Crisp and Bok Choy
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Pork and Coconut Tagliatelle with Chili Crisp and Bok Choy

Hand made tagliatelle tossed in a sauce of pork and coconut milk with slices of bok choy and served with a big spoonful of chili crisp and pistachio
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Chinese, Italian
Keyword: Homemade, pasta, Spicy
Servings: 3 servings

Ingredients

  • 3 cups flour
  • 4 eggs
  • 1/3 pound ground pork *see note
  • 1 large carrot diced
  • 2 ribs celery diced
  • 5 cloves garlic minced
  • 2 tablespoons harissa paste
  • 1/4 cup coconut cream
  • 3/4 cup coconut milk
  • 2 heads baby bok choy sliced into thin ribbons to mimic the noodles
  • 1/2 cup chopped pistachio
  • 1/4 cup chili crisp

Instructions

pasta

  • Add the flour to a large bowl. Whisk the eggs together, then stir them into the flour. Season with salt.
  • Knead the mixture together for about 5 minutes to form the pasta dough. Set aside in the fridge for a half hour.
  • Run the dough through your pasta roller on the thickest setting. Fold it over, then repeat about 5 times until the dough gets smooth. Turn the dial one thinner, then run the dough through. Repeat, making it thinner each time, until you get to the third thinnest setting.
  • Add plenty of flour to the top of the noodle sheet, then roll it up into a tube. Slice it with a knife into tagliatell, then unroll each noodle and allow to rest on a kitchen towl until ready to use.

Sauce

  • Cook the pork in a hot pan to brown, stirring often. If using pork sholder on this step, make sure to let it cook at least 10 minutes.
  • Add in the carrot and celery and cook about 10 more minutes to soften.
  • Add in the garlic and cook 1 minute.
  • Add in the harissa paste and cook 3 minutes.
  • Add the coconut milk and cream and stir to combine. Bring to a simmer and cook on low for about 15 minutes.
  • Bring well salted water to a boil in a large pot. Drop in your pasta.
  • Add the bok choy to the sauce and cook 2 minutes.
  • When the pasta is done, add it directly from the boiling water to the sauce, adding a little pasta water with it as you go.
  • Stir the pasta to combine. Serve it in large bowls and top with the pistachio and chili crisp.

Notes

I made this dish twice, once using ground pork and once using finely chopped pork shoulder. I listed it as ground pork but I think I liked the chopped pork shoulder slightly better, it's up to you! If you do use the pork shoulder, just make sure it's nicely chopped.