Chili Garlic Pork Belly Arrabbiata Penne
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chili garlic pork belly arrabbiata penne crisps pork belly, builds a garlic, tomato, and gochugaru sauce in the same pan, and then tosses the meat back in with the pasta.
Read more
Cut 280g of pork belly into 1cm strips, finely dice 1 onion, and crush 400g of canned whole tomatoes by hand before the garlic reaches the pan. Cook 320g of penne in salted water for 1 minute less than the package time and reserve 1 cup of pasta water. Heat 2 tablespoons of olive oil in a wide pan and cook the pork belly over medium-low heat for 6 to 8 minutes, turning it until the fat looks translucent and the edges are crisp. If the pan contains too much rendered fat, pour off the excess and leave about 2 tablespoons. Add the onion and cook over medium heat for 3 minutes. Add 1.5 tablespoons of minced garlic only for the final 30 seconds so it does not scorch. Stir in 1 tablespoon of tomato paste and cook for 1 minute, until its color darkens slightly. Add the crushed tomatoes and 1 tablespoon of gochugaru and simmer over medium heat for 10 minutes, allowing the tomatoes to break down and the sauce to thicken. Return the pork belly with the drained penne. Add the reserved pasta water a little at a time and toss for 1 to 2 minutes, stopping when the sauce is glossy and clings to the pasta. Finish with 10g of basil and 35g of Parmesan.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 280 g pork belly into 1 cm strips and finely dice 1 onion.
Crush the 400 g canned whole tomatoes by hand in a bowl so they can go into the pan quickly without burning the garlic later.
- 2Finish
Bring a generous pot of salted water to a full boil, then cook 320 g penne for 1 minute less than the package time.
Reserve 1 cup of starchy pasta water before draining.
- 3Control
Heat 2 tablespoons olive oil in a wide pan over medium-low heat.
Cook the pork belly for 6-8 minutes, turning often, until the fat turns translucent, the edges crisp, and about 2 tablespoons of fat remain.
- 4Control
If the pan has excess fat, leave only about 2 tablespoons.
Add the onion and cook over medium heat for 3 minutes until softened, then stir in 1.5 tablespoons minced garlic for only 30 seconds to prevent scorching.
- 5Control
Add 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly and smells savory.
Stir in the crushed tomatoes and 1 tablespoon gochugaru, then simmer over medium heat for 10 minutes until thickened.
- 6Finish
Add the penne and pork belly to the sauce, then loosen it with pasta water a little at a time.
Toss for 1-2 minutes until glossy and clinging, then finish with 10 g torn basil and 35 g grated Parmesan.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 280g of pork belly cooked over medium-low heat for 6 to 8 minutes
- Finish cue
- Toss for 1-2 minutes until glossy and clinging, then finish with 10 g torn basil and 35 g grated Parmesan.
- Avoid this
- Crush the 400 g canned whole tomatoes by hand in a bowl so they can go into the pan quickly without burning the garlic later.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
43min, 10 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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