Charred pork belly pasta recipe

  • Serves 1
  • 30 mins to prepare and 30 mins to cook
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Customer recipe by Alan Wan
Added 75 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 x stripe pork belly
  • 50ml white wine
  • pinch tarragon
  • pinch thyme
  • pinch sea salt and black pepper
  • 200g Pasta
  • 5 white mushrooms
  • ½ onion
  • 1tsp sesame oil
  • 2tbsp olive oil
  • 1tsp satay sauce
  • fresh parsley
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