Spaghetti with Pork Belly

Pork belly sauce

1. For spaghetti with pork belly you can use fresh raw sliced pork, which has a lot of fat and some cartilage. You can also use smoked pork, or bacon, which is saltier but very tasty. I recommend making the pasta sauce fairly spicy by adding chili.

   

2. Fry the pork belly. Cut the pork into large cubes. If you come across cartilage that can be removed, take it out. Pork belly is usually quite fatty, so no oil is needed for frying. Just heat the pan over medium heat and fry the meat until it browns and releases its fat.

   

3. Fry the onion. While the pork belly is frying, peel the onion, garlic and chili. Chop the onion finely and add it to the browned meat. Stir and fry the onion until soft and golden.

4. Add the garlic and chili and leave the sauce on the heat. Finely chop the garlic and chili and add them to the pan. Season with salt and pepper (bacon is saltier, so it needs less salt). Cover the pan with a lid and leave it on low heat while the pasta cooks.

   

Pasta

1. Boil the spaghetti. Bring 2 l of water to a boil in a pot over high heat and salt it (14 g of salt, 7 g per 1 l of water). Add the pasta to the boiling water. Spaghetti usually cooks in 7-9 mins. Cook for the time given on the package, which guarantees al dente.

2. Mix the pasta with the sauce. Drain the cooked pasta in a colander and, once the water has run off, mix it with the sauce in the pan. Heat the spaghetti with the pork belly over low heat for 3-4 mins so the sauce coats the pasta well.

   

Serving

1. Put the pasta with pork belly on serving plates. You can sprinkle it with a pinch of finely chopped parsley and add a few cherry tomatoes. If you like, season the finished dish with a little more ground black pepper.

   

   Serve the spaghetti while it is hot, because the sauce cools quickly. This dish needs no special ingredients and is very easy to make. In the morning it takes about half an hour to prepare for breakfast.