Spicy pork accompanied by broccoli rabe is one of Italy’s great food pairings. It can be found on pizzas, pastas, and all other glutens. If you can think of a gluten, then spicy pork with broccoli rabe will work wonderfully alongside it, a true symphony for a hungry palate. If you’ve never tasted broccoli rabe, it is a complete joy. A cousin to regular broccoli, the rabe is a little more bitter and fibrous. This recipe is a humble food pairing and ideal for an early evening meal spent languishing in the glow of an early summer sunset.
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Total preparation time: 45 minutes if you’ve already roasted your pork
Difficulty: Easy to make, but requires good kitchen timing. A good challenge.
Pineapples: 5/5 🍍 🍍 🍍 🍍 🍍
Read before committing: If you’re trying to get the timing right, there will be about 5-10 minutes when you have everything on at the same time and that will have you running around🤷.

Serves two hungry fruit people
Ingredients:
6 slices of roast pork. Click for recipe.
1 bunch of broccoli rabe
5 regular size carrots, purple recommended
2 small bowls of spicy pickled radishes. Click for recipe.
2 portions of dried udon noodles
1 lemon
1 clove of garlic
2 green onions
1 quarter cup of sesame seeds
Red chili flakes

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Instructions:
Start boiling a pot of water.
Peel and julienne your carrots. It’s OK to cut them in any shape, but try to cut them all to the same size.
Rinse broccoli rabe and cut the bottom 1 1/2″ of the stems and discard.
Prepare a bowl of ice water.
Mince garlic.
Place broccoli rabe, stem side down, in the pot of boiling water and submerge completely after a minute. Let boil for another minute, then immediately remove and submerge in ice water. Keep the pot of water hot for udon later.
Cut broccoli rabe into 2″ long segments.
Heat two large pans to high heat.
In pan 1, heat pork with olive oil and minced garlic, about 5 minutes.
In pan 2, sauté carrots with olive oil, salt, pepper, and sesame seeds, about 10 minutes on medium heat.
Remove pork from pan 1 and add broccoli rabe, salt, pepper, and red chili flakes. Sauté until warmed, about 5 minutes.
Place udon noodles into boiling water, boil for 3 minutes, and remove from hot water, reserve a cup of the water.
Add the juice of one lemon to the pan juices in pan 1 and toss udon inside. Add a bit of the saved pasta water to form a glossy lemon pan sauce.

Assemble all ingredients in your choice of serving ware and cut some scallions with a pair of scissors over everything.