Are you craving a truly satisfying and flavorful meal that's surprisingly easy to make? Look no further than this incredible pork belly pasta recipe! Forget boring weeknight dinners; this dish is bursting with rich, savory pork belly, perfectly al dente pasta, and a vibrant sauce that will leave you wanting more. It's the perfect blend of comfort food and culinary delight, ideal for a cozy night in or impressing dinner guests. This recipe is a testament to how simple ingredients, when combined thoughtfully, can create a truly delicious and memorable meal. Let's dive in!
Ingredients:
- 500g pork belly, skin scored
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 (400g) can chopped tomatoes
- 100ml dry white wine
- 250g pasta (penne, rigatoni, or your favorite shape)
- 50g grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for garnish
- Salt and black pepper to taste
Instructions:
Step 1: Preparing the Pork Belly
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Season the pork belly generously with salt and pepper. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork belly skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 2-3 minutes.
Step 2: Building the Flavor Base
Remove the pork belly from the skillet and set aside. Add the remaining olive oil to the skillet. Sauté the onion until softened, about 5 minutes. Add the garlic, oregano, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
Step 3: Simmering the Sauce
Pour in the chopped tomatoes and white wine. Bring to a simmer, then return the pork belly to the skillet. Cover and transfer to the preheated oven. Roast for 45-60 minutes, or until the pork belly is tender and easily shredded.
Step 4: Cooking the Pasta
While the pork belly is roasting, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
Step 5: Combining and Serving
Once the pork belly is cooked, remove it from the skillet and let it rest for 10 minutes. Shred the meat with two forks. Add the shredded pork belly to the tomato sauce in the skillet. Stir in the grated Parmesan cheese. Add a little pasta water if the sauce is too thick.
Toss the cooked pasta with the sauce and pork belly. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
Tips and Variations:
- For extra crispy skin, score the pork belly skin deeply before searing.
- Feel free to experiment with different herbs and spices. Rosemary, sage, or even a pinch of smoked paprika would be delicious additions.
- If you prefer a creamier sauce, stir in a dollop of crème fraîche or heavy cream at the end.
- Add some vegetables like mushrooms, bell peppers, or spinach to the sauce for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 600-700
- Protein: 30-40g
- Fat: 40-50g
- Carbohydrates: 40-50g
This pork belly pasta recipe is a delicious and satisfying meal that's perfect for any occasion. The combination of tender pork belly, flavorful sauce, and perfectly cooked pasta creates a symphony of flavors in every bite. Enjoy!