Rich Cream Spaghetti with Pork Belly and Shrimp
Pork Belly and Shrimp Cream Spaghetti using Leftover Ingredients
Create a satisfying meal using ingredients from your refrigerator. This rich and creamy spaghetti features tender pork belly slices and succulent shrimp, all coated in a luscious cream sauce. It’s a perfect dish to elevate your everyday dining, bringing a touch of restaurant-style indulgence right into your home.
Main Ingredients
- Pork belly slices (thinly sliced) 200g
- Shrimp (peeled and deveined) 10 pieces
- Spaghetti 2 servings (approx. 200g)
- King oyster mushroom 1 piece
- Onion 1/2 piece
Sauce and Seasoning
- Milk 2.5 paper cups (approx. 500ml)
- Cheddar cheese slices 6 slices
- Black pepper, to taste
- Salt, to taste
- Cooking wine or Mirin 1 Tbsp
- Minced garlic 1 Tbsp
- Olive oil, as needed
- All-purpose flour 1 Tbsp (for thickening, optional)
- Coarse salt for pasta water
- Milk 2.5 paper cups (approx. 500ml)
- Cheddar cheese slices 6 slices
- Black pepper, to taste
- Salt, to taste
- Cooking wine or Mirin 1 Tbsp
- Minced garlic 1 Tbsp
- Olive oil, as needed
- All-purpose flour 1 Tbsp (for thickening, optional)
- Coarse salt for pasta water
Cooking Instructions
Step 1
Heat a generous amount of olive oil in a wide pan over low heat. Add 1 Tbsp of minced garlic and sauté until fragrant and lightly golden. Be careful not to burn the garlic, as this will affect the flavor. Sautéing gently releases its aromatic oils.
Step 2
Add the sliced king oyster mushroom and thinly sliced onion to the pan. Sauté along with the garlic until the onions become translucent. The moisture released from the vegetables will help infuse the garlic aroma more softly.
Step 3
Bring a pot of water to a boil. Lightly blanch the pork belly slices in the boiling water. This step removes excess fat, making the dish less greasy and the sauce cleaner in taste. After blanching, rinse the pork belly briefly under cold water.
Step 4
Add the blanched pork belly slices to the pan with the sautéed vegetables and stir-fry them together. As the pork belly cooks and becomes slightly crispy, it will form a delicious base for the sauce.
Step 5
Add the prepared shrimp to the pan and cook briefly. Shrimp cook quickly; overcooking will make them tough, so sauté them just until they turn pink and opaque. Stir them in with the pork and vegetables.
Step 6
Add 1 Tbsp of cooking wine (or Mirin) to the pan. This helps to eliminate any potential ‘porky’ odors from the meat and enhances the overall flavor profile.
Step 7
Season lightly with salt. Since pork belly can be salty, it’s best to add salt sparingly at this stage and adjust later when combining with the sauce. Even at this point, the mixture of pork, shrimp, and vegetables is delicious on its own!
Step 8
Now, let’s prepare the creamy sauce. In a saucepan or deep pan, pour in 2.5 paper cups (approx. 500ml) of milk and heat it over medium-low heat. Do not boil vigorously.
Step 9
Once the milk is warm, add 6 slices of cheddar cheese. Stir continuously until the cheese is fully melted and integrated into the milk, creating a smooth and rich sauce. Keep stirring to prevent sticking to the bottom.
Step 10
Adjust the seasoning of the cream sauce. Add more salt if needed, keeping in mind the saltiness from the pork belly and cheese. Taste and adjust for your preference.
Step 11
Grind about 10 twists of black pepper into the sauce. The fresh pepper aroma will beautifully complement the richness of the cream sauce. Feel free to add more or less according to your taste.
Step 12
If the sauce is too thin, you can whisk 1 Tbsp of all-purpose flour into it until smooth and then simmer gently to thicken. This step is optional; you can also use reserved pasta water to adjust the consistency.
Step 13
In a separate large pot, bring plenty of water to a rolling boil. Add coarse salt and a splash of olive oil. Add the spaghetti and cook according to package directions, but aim for al dente – usually 1-2 minutes less than the suggested time. Reserve about 1 cup of the pasta water before draining.
Step 14
Drain the spaghetti and immediately add it to the pan with the prepared cream sauce. Add a little of the reserved pasta water to help the sauce emulsify and coat the pasta beautifully. Toss well to ensure every strand is coated.
Step 15
Finish with another grind of fresh black pepper over the pasta. If desired, sprinkle some grated Parmesan cheese for an extra layer of flavor.
Step 16
Serve the spaghetti immediately in a warm bowl. Garnish with a sprinkle of dried parsley for a touch of color and freshness, completing this delightful dish.
