Malloreddus with Pork and Pancetta (Malloreddus kin

Name: Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork shoulder, cut into 1/2-inch cubes; 1/4 pound pancetta, 1/2-inch slices, cut into cubes; 1/2 garlic clove; 1 pinch freshly ground black pepper; 2 teaspoons red wine vinegar; 1/2 cup Terra Saliosa wine (or other dry red wine); 1/4 cup sun-dried tomatoes, chopped; 1 tablespoon tomato paste; 1 sprig myrtle, about 5 to 6 leaves; 1 1/2 cups chicken stock; 1 pound malloreddus pasta; 1/2 cup grated Pecorino Sardo cheese (or other pecorino cheese); 2 tablespoons single-orchard extra virgin olive oil

Servings: persons

1 pound pork shoulder, cut into 1/2-inch cubes
1/4 pound pancetta, 1/2-inch slices, cut into cubes
1/2 garlic clove
1 pinch freshly ground black pepper
2 teaspoons red wine vinegar
1/2 cup Terra Saliosa wine (or other dry red wine)
1/4 cup sun-dried tomatoes, chopped
1 tablespoon tomato paste
1 sprig myrtle, about 5 to 6 leaves
1 1/2 cups chicken stock
1 pound malloreddus pasta
1/2 cup grated Pecorino Sardo cheese (or other pecorino cheese)
2 tablespoons single-orchard extra virgin olive oil

1
Place the pork and pancetta in a large bowl.
2
With a mortar and pestle, mash garlic and pepper into a paste.
3
Mix in the vinegar.
4
Toss pork and marinade until mixed well.
5
Cover and refrigerate for 4 hours.
6
In a skillet over medium-high heat, brown the pork and pancetta for 5 minutes.
7
Add the red wine and deglaze, scraping browned bits from bottom of pan.
8
Add sun-dried tomatoes, tomato paste, and myrtle leaves to skillet.
9
Add chicken stock, cover, and simmer for 30 minutes.
10
Bring a large pot of salted water to a boil.
11
Add malloreddus and boil for 10 to 12 minutes, or until al dente.
12
Remove myrtle from sauce and discard.
13
Toss pasta with sauce.
14
Sprinkle with pecorino cheese and finish with a drizzling of olive oil.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound pork shoulder, cut into 1/2-inch cubes, 1/4 pound pancetta, 1/2-inch slices, cut into cubes, 1/2 garlic clove, 1 pinch freshly ground black pepper, and more.

Yes, Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions