- 1 large head broccoli
- 8 ounce orecchiette
- 2 tablespoon extra-virgin olive-oil, plus more for drizzling
- 1 tablespoon minced garlic
- 2 tablespoon fermented black beans
- 1 tablespoon minced ginger
- 1 tablespoon medium red onion, cut into 1/4-inch dice
- 1 cup dry white wine
- 1 pound ground pork
- 1/2 cup reserved cooking liquid from pasta/broccoli
- 1 teaspoon korean chile pepper, flakes or red pepper flakes, for garnish
Separate the broccoli into florets.
Cut off their stems and, using a chef's knife, square the stems so they resemble elongated blocks.
Alternatively, peel the stems.
Cut the stems into 1/4-inch pieces.
Fill a bowl large with water and add ice cubes.
Bring abundant salted water to a boil in a stockpot or other tall wide pot.
Add the broccoli and blanch for 30 seconds, retrieve the broccoli with a large strainer, and transfer it in the strainer to the ice water.
When the broccoli is cold, lift the strainer and drain the broccoli.
Transfer broccoli to a plate.
Return the water in the pot to a boil.
Add more ice cubes to the bowl, if needed.
Add the pasta to the pot and cook until al dente, about 10 minutes.
Retrieve the pasta with the strainer and transfer the pasta to the bowl.
Reserve 1/2 cup of the cooking liquid.
When the pasta is cold, lift the strainer and drain the pasta.
Dry the pot and heat over medium heat.
Add the olive oil to the pot and swirl to coat the bottom.
When the oil is hot, add the garlic, black beans, ginger and onions and sauté, stirring, until the onions are soft, about 2 minutes.
Add the wine, deglaze the pan, and simmer until the liquid is reduced by half, about 2 minutes.
Season with salt and pepper.
Add the pork and sauté, breaking up the meat, until just cooked through, 6 to 8 minutes.
Add the pasta and broccoli to the black-bean mixture and toss well.
If the mixture seems dry, add the reserved cooking liquid.
Season again with salt and pepper.
Transfer to a large serving bowl or platter, garnish with the chile pepper flakes, drizzle with olive oil, and serve.