Drunken Pappardelle with Mushrooms & Five Spice Pork

• 2 thai chili’s 
• 6 cloves of garlic (4 sliced for the crisp and 2 finely minced for the pork)
• 1 large shallot
• green onions (for garnish)
• 1/2 pound pork 
• 1 cup mushrooms (any of them work!)
• Pappardelle 
• 2 tbsp butter (unsalted)
• 4 tbsp Brightland Ardor Chili Olive Oil 

For the sauce:

• 1 ½  tbsp Oyster sauce 
• 1 ½  tbsp Hoisin sauce
• 1 ½  tbsp Soy sauce 
• 1 ½  tbsp Brightland Rosette Garlic Olive Oil
• ¼ cup Parmesan cheese grated

1. Set a pot of heavily salted water to boil, timing is important here so make sure to start here, and start cooking once the water is close to or boiling 
2. Heat up Brightland Ardor Chili Olive Oil until hot. Toss in thinly sliced garlic. Once they start to turn golden, turn heat off and pour into a separate container, they’ll continue to slowly cook and crisp up in the hot oil. 
3. Take some of that oil and cook down the pork in a wok on high heat, season with Chinese five spice, get it seared and nice and crispy, take it out and rest in a separate bowl
4. At this point throw the pasta in your pot of boiling water and cook for about 6-8min to cook to just before al dente 
5. Meanwhile, take the julienned shallots and Thai chili and add into wok along with sliced mushrooms and butter and cook down until mushrooms are crispy and shrunken, add the pork back in and then add in the sauce mixture 
6. At this point the pasta should be super close, once it’s ready pull the pasta in directly from the pot using tongs and bringing in pasta water with it to loosen up the sauce 
7. As the pasta joins the ingredients in the wok, shred in a hefty amount of Parmesan and stir everything with the wok on high still 
8. Add in more starchy water as necessary 
9. Once it’s thick and coated take it off the heat and serve, topping with green onions and the crispy garlic olive oil

Ps: if you have time - fry herbs of your choosing in Brightland Rosette Garlic Olive Oil for an added crunch on top