Pork Belly Rosé Cream Pasta: An Irresistible Fusion
Craving Something Special? Pork Belly Rosé Cream Pasta That’s Too Good to Resist!
Imagine crispy, pan-fried pork belly meeting a luscious, creamy rosé sauce. This isn’t just pasta; it’s a culinary adventure! The rich, savory flavor of pork belly, enhanced by garlic sautéed in its own rendered fat, creates an explosion of taste. Topped with fresh sprouts for a refreshing crunch, this dish transforms a simple meal into a restaurant-worthy experience. Get ready to impress yourself and your loved ones with this incredibly satisfying and flavorful pork belly rosé cream pasta!
Ingredients- Pork belly 200g
- Pasta (your favorite type) 1 serving
- Heavy cream 1 teacup (approx. 180ml)
- Milk 1 teacup (approx. 180ml)
- Gochujang (Korean chili paste) 2 tablespoons
- Salt to taste
- Black pepper to taste
- Garlic cloves 10
- Sprouts for garnish (optional)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. This is crucial for seasoning the pasta from within. Add your pasta and cook for approximately 6 minutes, or about 1 minute less than the package instructions. We want the pasta to be al dente, with a slight bite.
Step 2
While the pasta is cooking, heat a large pan over medium heat. Add the pork belly slices and cook until golden brown and crispy on both sides, allowing the fat to render. Once cooked, cut the pork belly into bite-sized pieces for easier eating.
Step 3
Add the whole garlic cloves to the pan alongside the pork belly during the last few minutes of cooking. The pork fat will infuse the garlic with incredible flavor. Once the pork belly is done, temporarily remove it from the pan. Continue to cook the garlic in the rendered pork fat until it’s golden and slightly crispy, almost like it’s been fried. This will add a wonderful aroma and texture.
Step 4
If there’s excessive pork fat in the pan, gently wipe some away with a paper towel. Now, let’s create the rosé sauce. Add 1 teacup of milk, 1 teacup of heavy cream, 2 tablespoons of gochujang, and about half a teacup of the pasta cooking water (reserved from step 1) to the pan. Stir everything together and bring it to a gentle simmer over low heat.
Step 5
Once the sauce begins to bubble, add the cooked pasta to the pan. Toss gently to coat the pasta evenly with the rosé sauce. Continue to cook for another 1-2 minutes over medium-low heat, allowing the sauce to thicken slightly and cling to the pasta. Season with salt and freshly ground black pepper to your preference. Taste and adjust the seasoning as needed.
Step 6
Transfer the creamy rosé pasta to a serving plate. Arrange the crispy pork belly pieces and the golden-fried garlic cloves on top. Garnish with a sprinkle of fresh sprouts for a pop of color and a refreshing contrast. Your delicious Pork Belly Rosé Cream Pasta is now ready to be enjoyed!
