Pork & Kimchi Pasta marries al dente spaghetti with spicy caramelized kimchi and garlic-infused pork belly, creating an unforgettable spin on a classic spaghetti dinner.
- 150 grams pork belly (cut into batons) - 1 teaspoons soy sauce - 7 grams garlic ( minced) - 200 grams kimchi - 1 tablespoon gochujang - 200 grams spaghetti - 1 tablespoon olive oil - 20 grams scallions (cut into 2-inch lengths) - Parmigiano-Reggiano
Marinate the pork belly with the garlic and soy sauce.
Squeeze the juices from the kimchi and chop it up into 1/8-inch pieces.
Dissolve the gochujang in the kimchi juice.
Boil the spaghetti in 6 cups of boiling water with 1 teaspoon of salt for 2 minutes less than shown on the package.
Add the olive oil and pork belly to a large frying pan over medium high heat and stir-fry.
When the pork is mostly cooked, add the chopped kimchi and stir-fry until it start to brown around the edges.
When the pasta is cooked, transfer it directly to the kimchi with tongs and add a few ladlefuls of pasta water.
Add the kimchi juice and gochujang mixture and finish cooking the pasta, adding more boiling liquid as needed until the spaghetti is cooked to your liking. Add in the scallions at the end.