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Firecracker Pork Fusilli

Prep Time30 minutes
Cook Time4 hours
Resting Time1 day
Total Time1 day 4 hours 30 minutes
Servings: 8 - 12

Ingredients

  • 4 lb Pork Tenderloin
  • 4 clove Garlic
  • 1 Green Onion
  • 1 Yellow Onion
  • 2 bunch Cilantro
  • 3 tbsp Ginger fresh or frozen
  • 2 c Pineapple Juice
  • 1 c Soy Sauce
  • 2 lb Fusilli
  • Sour Cream
  • 2-3 Habanero Peppers
  • ¾ c Oil

Instructions

  • Cut pork into 1 inch thick fillets and place in a large bowl or Ziploc bag.
  • Add 1 clove garlic, onions, leaves from one bunch of cilantro, ginger, juice, and soy sauce to a food processor and blend until smooth.
  • Add the marinade to the pork. Cover/seal and refrigerate for 24 hours.
  • Remove the pork from the refrigerator 1 hour before cooking.
  • Preheat oven to 200°.
  • Remove the pork from the marinade. Set the marinade to the side.
  • In a large dutch oven with a light coating of oil, sear the pork over a medium-high heat for about 30 seconds per side. This will likely need to be done in batches a few at a time.
  • Remove the dutch oven from the heat. Add all pork and the marinade. Make sure all pork is covered in the marinade and place the lid on the pot.
  • Place in the oven and let braise for 2-3 hours.
  • While the pork is cooking make the habanero pesto. Add leaves from one bunch of cilantro, 3 cloves of garlic, habaneros, and ½ cup of olive oil to a food processor and blend until smooth. If too thick add additional olive oil until desired consistency (should be slightly thick).
  • When pork has finished cooking, remove from oven and let cool for about 15-20 minutes. Remove the pork from the liquid. Shred with a fork or break apart with tongs and set aside.
  • Bring the liquid to a boil on the stove, uncovered, and cook until reduced by about ½.
  • Cook pasta while liquid is boiling down.
  • Once the liquid is cooked down, turn off the heat and reincorporate the pork.
  • Assemble the dish by adding pasta, then pork mixture, a dollop of sour cream, and a bit of the habanero pesto.

Notes

  • This makes a large batch, we go through it fast, feel free to cut it in half.
  • Letting the pork marinate overnight is key to get the full flavor.
  • The pesto will be spicy, the sour cream helps cut some of the spice, however, feel free to add more or less habanero based on how much spice you want.