2 zucchini, cubed1 large onion, minced2 shallots, sliced5 cloves garlic, sliced8 large mushrooms, sliced2 lb pork, cubed
1 tbsp corn starch3 tbsp soy sauce
2 c dry riesling5 c chicken stock1 tbsp white pepper
pumpkin pasta or ravioli2 c baby spinach
ground black pepperground black pepper
Combine soy sauce and corn starch until fully incorporated. Pour over pork to coat, mix. Over medium-high heat, brown pork cubes. Remove once browned and set aside. Add more oil if needed. Over medium heat, saute zucchini, onion, shallots, garlic, and mushroom for 5-6 minutes. Add riesling, let reduce by half. Add chicken stock and white pepper. Bring to a boil and then drop heat to medium. Leave at a slow boil for 1.5-2 hours. (Pork will become tender.) Once ready to eat, bring back to rapid boil and add fresh ravioli for 3-4 minutes. Add baby spinach to wilt. Grate parmesan and black pepper to garnish.