Crispy Pork-Stuffed Fried Rigatoni
Crispy on the outside and savory on the inside, these golden-fried rigatoni tubes are generously stuffed with seasoned ground pork and rice. They make a perfect appetizer or fun meal served with your favorite dipping sauce.
Developing a recipe that perfectly balances a crunchy exterior with a hearty, savory center takes time, but this stuffed pasta hits all the right notes. By using the largest rigatoni available, the pasta becomes the ideal vessel for a flavorful pork and rice filling. Its a remarkably straightforward process that yields a highly craveable bite.
Ingredients
- 250 g large rigatoni pasta
- 300 g ground pork or minced pork belly
- 1/2 cup cooked rice
- 3 whole eggs
- 1.5 cups breadcrumbs
- 2 stalks green onions, chopped
- 1 stalk celery, chopped
- 1 tbsp cooked minced garlic
- 1 cup all-purpose flour
- for frying cooking oil
- to taste salt
- to taste white pepper
- optional tomato-based dipping sauce
- optional parmesan cheese
Instructions
- 1Boil the pasta
Bring a large pot of water to a boil, adding a touch of olive oil and salt. Add the large rigatoni pasta tubes and cook for eight minutes until al dente.
Tip: Using the largest rigatoni you can find makes it much easier to pipe the meat filling inside later. - 2Prepare the meat filling
In a large mixing bowl, combine the minced pork, cooked rice, an egg, breadcrumbs, chopped green onions, celery, cooked minced garlic, salt, and white pepper. Mix all the ingredients thoroughly by hand until well combined.
Tip: Ensure the mixture is thoroughly combined so every bite has a consistent flavor profile. - 3Stuff the pasta
Transfer the prepared meat mixture into a plastic piping bag. Pipe the filling carefully into each of the cooked pasta tubes, ensuring they are well-stuffed.
Tip: Using a piping bag provides a cleaner and faster way to fill the pasta compared to using a spoon. - 4Bread the stuffed pasta
Prepare a breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs. Coat each stuffed pasta tube sequentially in flour, dip in the egg wash, and then roll in the breadcrumbs until evenly coated.
Tip: Make sure to coat every side of the pasta thoroughly to ensure a crispy texture during frying. - 5Fry the pasta
Heat oil in a deep pot to seven-tenths hot. Carefully add the breaded stuffed pasta tubes and fry for about three minutes, or until they turn a beautiful golden brown. Remove and serve hot with your favorite dipping sauce.
Tip: Do not overcrowd the pot while frying to maintain the oil temperature and achieve maximum crispiness.
