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Pork Tortellini with Aromatic Thai Broth
Recipe by Ben Macdonald
Try Ben Macdonald's Pork Tortellini with Aromatic Thai Broth today!
- Steps
- Ingredients
Steps
- For the Broth, over a hibachi or gas burner char the chillies, ginger and shallots until lightly burnt all over.
- In a stainless-steel frying pan, over a high heat, add the oil and fry the pork shoulder for 5 minutes, stirring until dark brown.
- Add the pork to a pressure cooker and deglaze the pan with 1 cup of water, scraping to remove all the brown flavoursome parts from the pan. Add this to the pressure cooker.
- Add the charred ingredients to the pressure cooker along with the turmeric, lime leaves and black pepper.
- Add 3 cups of water, or enough to almost cover the contents and cook on high pressure for 40 minutes.
- Release the pressure, strain the broth and add the lemongrass. Infuse for 10 minutes.
- Strain and add the salt, sugar and enough of the lime juice to balance out the sweetness, then add enough fish sauce to balance the salt against the heat from the chilli.
- To make the Pasta Dough, add the ingredients to the bowl of a stand mixer fitted with a paddle attachment. Mix for 2-3 minutes until combined.
- Attach the dough hook and knead for 5 minutes. Finish kneading by hand until smooth, then wrap in cling film and rest on the bench for 30 minutes.
- For the Pasta Filling, heat oil in a frying pan, over a medium-high heat. Sauté the shallot and garlic for 5 minutes until soft.
- Add the minced pork, fat, ginger, lime leaf and lemongrass. Sauté for 5 minutes, until the pork is just cooked through. Season with salt and fish sauce, then set aside in the fridge to cool.
- Once cold, pulse in a food processor until combined but still chunky.
- To assemble the pasta, divide the dough into two. Cover one portion and using a pasta machine, roll the pasta. Laminate several times at the thickest setting by folding in half between each pass. Then decrease the thickness of the roller after each pass, through until the second last setting is reached. Repeat with the remaining portion.
- Cut 20 circles of pasta using a 6cm ring cutter. Spoon ½ teaspoon of the filling in the middle of each circle.
- Fold the circle over to form a half circle with the edges lined up neatly and crimp around the filling so it is tight and has no air pockets.
- Dip a finger in water and wet the edges of the pasta. Fold the bottom corners together to form a small hat shaped tortellini, crimping the join tightly so that the pasta is the same thickness. Set aside on a lightly floured tray.
- To cook the pasta, place the pasta in a large saucepan of salted boiling water and cook for 3-4 minutes until the pasta is cooked.
- Meanwhile, add 2 tablespoons of butter to a pan over a medium heat and cook until foaming, add 4 tablespoons of the broth and cook until reduced to a thick sauce. Transfer the cooked pasta and toss gently to coat.
- Place 5 tortellini in a circle on each plate and garnish neatly with a thin slice of lime leaf. Serve with the hot broth poured over until half covered.
