I love pork and pasta so this is one of those dishes that I make all the time. I always know the family will devour it.
Westin Gourmet sent me a selection of pork fillets, rindless smoked back bacon and some moorish chorizo so I had everything I needed to make one of my favourite meals. You will find the same products on their site here.
As always, the quality of their meat was extraordinary. The resulting dish was almost all gobbled up by my three hungry kids before I even got a chance to sit down.
I like to serve the sauce with large conchiglioni pasta. Mix the sauce well into the pasta and the large shells soak up all the sauce. We’re talking one amazing mouthful after another here.
You could of course make this recipe with simple pork but I do enjoy all the different flavours and textures you get from using pork loin, smoked bacon and chorizo.
- 400g diced pork loin
- 300g sliced chorizo
- 6 slices smoked back bacon
- 500g large conchiglioni
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 tablespoon smoked paprika
- 1 onion - finely chopped
- 6 large loves garlic - smashed and then chopped
- 250ml (1 cup) chicken stock
- 600ml tinned or freshly chopped tomatoes
- 125ml ( ½ cup) white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 - 3 squirts Tabasco
- Salt and pepper to taste
- Heat the olive oil in a large pan or wok and brown all the meat. You might want to do this in batches.
- Add the spices and chopped onion and stir to combine.
- When the onion is translucent and soft, add the garlic and sizzle for a couple of minutes.
- Now pour in the chicken stock and tomatoes, Worcestershire sauce and Tabasco and simmer for about 30 minutes or longer.
- Meanwhile cook your conchiglioni as per the instructions on the package.
- About ten minutes before serving, add the vinegar.
- Season with salt and pepper to taste and serve over the conchiglioni.