Ingredients

3 tbsp Olive Oil

1 Head garlic, peeled

20 eschallots, peeled and halved

2 carrots, peeled and roughly chopped

2 Gourmet Direct Pork Hocks

2 cups Gourmet Direct Beef Stock

500 ml Muscat

20gm Dried Porcini Mushrooms

1 Bay Leaf

3 Sprigs Thyme

6 Sprigs Oregano

1 cup Passata

600 gm Pasta Mia Pappadelle

To serve – Grated Parmesan

• Preheat oven to 160°C. Heat oil in a heavy casserole dish with a tight-fillting lid over high heat. Add garlic, eschallots and carrots, and cook for 3-4 mins or until brown. Add pork, muscat, porcini, stock and herbs. Season with sea salt and freshly ground black pepper and bring to the boil
• Remove from heat. Cover and bake in the over for 3 hours, turning every hour until the meat is falling off the bone.
• Remove from the Oven. Lift out pork and use two forks to shred meat, discarding skin and fat. Return meat to pan, add passata and season. Simmer, uncovered, over medium heat for 5-6 mins or utnil thickened.
• Meanwhile, cook pasta in a large saucepan of boiling salted water for 10-12 mins or until al dente. Drain and toss with pork ragu. Serve sprinkled with Grated Parmesan.