Marinate the pork belly with tarragon, thyme, sea salt, pepper and wine.
Meanwhile boil the pasta for about 8-10 minutes (depening on pasta).
Whilst the pasta cooks, prepare the garlic, onion, mushroom, chilli and left over chicken.
Once the pasta has cooked, drain the hot water and then rince with cold water and set aside.
Heat large fry pan with some olive oil and a small knob of butter. Once hot turn the heat to low and place the pork fat side down. Cook until lightly charred, not burnt, this should take about 10 minutes. Once seared, lay the pork to rest.
Using the same frying pan, keep the juice, add small amount of oil and turn the heat to medium. Start to cook the garlic and onion for a few minutes, then add the mushroom, pasta and satay sauce.Turn heat low and gently stir fry, if the mixute gets too dry add a little water.
Sliced the pork to small pieces and add to the pasta, add chicken,p arsley, chilli and stir for a couple of minutes. Finally add the sesame oil and serve.
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