Pork & Kimchi Pasta
Recipe GLPRb9219516b75a54
A vibrant fusion pasta combining Korean and Italian traditions. Tender pork belly is marinated in soy and garlic, then stir-fried with spicy kimchi and tossed with al dente spaghetti to create a bold, umami-rich sauce finished with fresh scallions and aged Parmigiano-Reggiano.
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Ingredients
150 grams Pork belly, cut into batons
1 teaspoon Soy sauce
7 grams Garlic, minced
200 grams Kimchi, with juices
1 tablespoon Gochujang
200 grams Spaghetti
1 tablespoon Olive oil
20 grams Scallions, cut into 2-inch lengths
Parmigiano-Reggiano, for serving
6 cups Water, for boiling pasta
1 teaspoon Salt
Directions
In a small bowl, combine the pork belly batons with 1 teaspoon of soy sauce and the minced garlic. Let the pork marinate while you prepare the other ingredients.
Bring 6 cups of water and 1 teaspoon of salt to a rolling boil in a large pot.
Squeeze the juices from the kimchi into a separate bowl, pressing with your hands to extract as much liquid as possible. Finely chop the squeezed kimchi into small pieces, about 1/8-inch in size.
Dissolve the gochujang into the reserved kimchi juice, stirring until fully incorporated to create the sauce base.
Once the water reaches a full boil, add the spaghetti and stir immediately to prevent sticking. Cook for 2 minutes less than the package directions indicate. Stir occasionally during the first few minutes to keep the noodles separated.
When the pasta has about 5 minutes remaining, heat the olive oil in a large frying pan over medium-high heat. Add the marinated pork belly and stir-fry until it is mostly cooked through, about 3-4 minutes, ensuring the internal temperature reaches 160°F.
Add the chopped kimchi to the pan with the pork and continue stir-frying until the kimchi begins to brown and releases its flavors, about 2 minutes.
Carefully ladle one large spoonful of the boiling pasta water into the pan, then add the gochujang-kimchi juice mixture. Stir to combine all ingredients.
When the spaghetti is tender, transfer it directly to the pan with the kimchi and pork using tongs. Toss everything together, adding additional pasta water a little at a time as needed to create a cohesive sauce and finish cooking the pasta. Continue stirring to release starch from the pasta, which will naturally thicken the sauce.
Taste the pasta and adjust seasoning with additional soy sauce if desired. Just before serving, toss in the scallion pieces to add freshness and color.
Divide the pasta among serving bowls and top each portion generously with freshly grated Parmigiano-Reggiano.
