I was devastated when I heard that Fuzio Universal Pasta closed it's
That said, I often would get the exact same thing when I went to Fuzio. 90% of the time I would order their one of their specialties, Fuzio Firecracker Pork Fusilli.
Corkscrew pasta with tender ginger-braised pork, firecracker-hot habanero pesto and sour cream-give it a stir to mingle heat and flavors together.
Well, since the restaurant closed, I have been thinking about this dish. I had tried internet searches yielding nothing. This past week I was ready to try to recreate the dish even if I had nothing to go on. I tried a few more variations of the google search and got a few ideas, includingon saying to be the exact recipe...I pulled them all together to see what I could come up with.
To start, the recipes called for Pork Tenderloin as the meat cut of choice. Great! Except the two stores I went to either 1) didn't have it or 2) had it in restaurant size $50 quantities! Not on my budget! So I went with a butt roast. We'll see how it works out....let's move on, I'll be back to the meat.
The meat needs to be marinaded for 24 hours. The marinade I put together in the food processor was: 9 cloves of garlic, about a 5 inch piece of ginger, sliced up, 1 full bunch of cilantro, with the root end removed, 1 bunch of green onions (from the tip up about three inches), 1/2 a regular onion. Give that a whirl for a few seconds until it comes together. Then add 12 oz of pineapple juice and 6 oz of soy sauce. I used "lite" soy sauce. Whirl this all together and prepare the meat.
As I said previously, I used a butt roast. There is a lot of fat and connective tissue in this meat. It is really important that the final product be really tender. To help this process along, I chopped the meat into large chunks and then cleaned it up by removing some of the fat and as much of the connective tissue as possible. I have to say, this process (making the marinade and fixing the meat) took an hour. I really will try to get a pork tenderloin next time.
Once the meat is prepped, but it in a zip top bag placed inside a large bowl (to catch any spills or leaks), then pour in the marinade. Zip up and place in the ice box for 24 hours.
Long story short, I didn't marinade for 24 hours, more like 18 hours. Don't tell the food police! See, when I went to the store earlier in the day to get everything, I did...except the pork. *DUMBASS*
Prior to serving, prepare your Habanero Pesto. To start, find the peppers. I don't know if I have Scotch Bonnets, Hungarian Wax or Habanero peppers. They all look pretty similiar in photos on the web and the Giant only had them listed as "hot" peppers, so I don't know. I grabbed some Jalapenos, just in case.
In the food processor, add a full bunch of cilantro, 2 Habanero peppers and 2 Jalapenos, a small handful of pine nuts and parmesan cheese, a pinch of salt, grind of pepper...whirl until it just comes together. Start drizzling in olive oil, until you get the desired consistency.
Serve the Ginger-Braised Pork with a shapely pasta and top with a dollop of the pesto and sour cream. Swirl it all around in a bowl to combine flavors and enjoy!