Rich Pork Belly Aglio e Olio Pasta
Rich Pork Belly Aglio e Olio Pasta
Make a Restaurant-Worthy Pork Belly Aglio e Olio Pasta at Home (Easy Pork Belly Pasta)
Today, I’ve prepared a pasta dish that I’ve been absolutely loving lately – Pork Belly Pasta! It’s quite similar to the Aglio e Olio I shared before, but with a slight twist using pork belly instead of seafood. The richness of the pork belly might make it a bit decadent, so I recommend pairing it with pickles or a carbonated beverage to balance the flavors. The egg yolk is truly a masterstroke! When you try making pork belly pasta, be sure to add the egg yolk. It brings a wonderfully savory and creamy texture that’s simply delicious.
Ingredients- 1 strip Pork Belly (approx. 150-200g)
- 1 serving Pasta (Spaghetti or Linguine recommended)
- 6 cloves Garlic
- 1 Cheongyang Pepper (Korean chili pepper)
- 1 Egg Yolk
- Olive Oil (generous amount)
- Grated Parmesan Cheese (to taste)
- Parsley Flakes (a pinch)
- 2 Tbsp Coarse Salt (for boiling pasta)
Cooking Instructions
Step 1
First, thinly slice about 6 cloves of garlic to infuse flavor into the pasta. Finely chop 1 Cheongyang pepper for a hint of spice. Cut 1 strip of pork belly into bite-sized pieces, about 2-3 cm long. Prepping the ingredients like this will make the cooking process much smoother.
Step 2
In a large pot, bring plenty of water to a boil. Once boiling, add 2 tablespoons of coarse salt. When the water reaches a rolling boil, add the pasta and cook it about 1 minute less than the package instructions, aiming for an ‘al dente’ texture. Reserve about one cup of the pasta water before draining.
Step 3
Drain the cooked pasta in a colander. Drizzle 1-2 tablespoons of olive oil over the pasta and toss gently. This prevents the noodles from sticking together and coats them with oil, ensuring a smoother texture.
Step 4
Now, let’s start cooking the pasta. Heat a generous amount of olive oil in a pan over low heat. Add the sliced garlic and chopped Cheongyang pepper. Cook them gently until they are lightly golden and fragrant, being careful not to burn the garlic. This process infuses the oil with the aromatic garlic and spicy pepper flavors.
Step 5
Once the garlic and pepper are golden brown, add the sliced pork belly to the pan. Increase the heat to medium and cook the pork belly until it’s well-done. You can add freshly ground black pepper or a pinch of salt to taste, if desired. The rendered fat from the pork belly will add rich flavor.
Step 6
When the pork belly is nicely browned, add the cooked pasta to the pan. Pour in about 3 tablespoons of the reserved pasta water and stir-fry everything together quickly until well combined. The pasta water helps to emulsify the sauce and allows it to coat the noodles beautifully. Continue to stir-fry for another 1-2 minutes.
Step 7
Finally, transfer the pasta to a serving plate. Gently place 1 egg yolk in the center – this is the secret touch! Sprinkle with parsley flakes and grated Parmesan cheese to your liking. Your delicious restaurant-style Pork Belly Aglio e Olio Pasta is ready to be enjoyed! It’s best served immediately while hot.
