- 2 tablespoons extra-virgin olive oil
- 1 pound boneless pork shoulder, cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 2 cups chicken stock
- 2 tablespoons capers, rinsed
- 1 bay leaf
- 1 rosemary sprig
- 4 thyme sprigs
- 1 teaspoon tomato paste
- 2 tablespoons unsalted butter
- 12 ounces orecchiette
- Freshly grated Pecorino Romano, for serving
- In a large saucepan, heat the olive oil. Season the pork all over with salt and pepper and add it to the pan. Cook over high heat, stirring occasionally, until browned all over, about 10 minutes. Add the onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the garlic and cook until fragrant. Add the wine and cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes. Add the stock, capers, bay leaf, rosemary, thyme and tomato paste and bring to a boil. Simmer over moderately low heat, partially covered, until the meat is tender, about 30 minutes. Remove the lid and cook over moderately high heat until the sauce is thickened and reduced by half, about 5 minutes. Remove the herb sprigs and bay leaf and stir in the butter.
- Cook the pasta in a large pot of boiling salted water until al dente. Drain well and return to the pot. Add the sauce and stir to combine. Serve in bowls, passing the cheese on the side.
Make AheadThe sauce can be refrigerated for up to 5 days.