Spicy Pasta with Kimchi & Pork

Von No Recipes · 30 Min.

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Zubereitung

1. Marinate the pork belly with the soy sauce and garlic.
2. Bring 6 cups of water and 1 teaspoon of salt to a boil in a pot wide enough for the spaghetti.
3. Squeeze as much juice as you can from the kimchi into a bowl, then chop the kimchi into 1/8-inch pieces.
4. Dissolve the gochujang in the kimchi juice.
5. When the water is at a full boil, add the spaghetti and set a timer for 2 minutes less than the package time. Stir for the first few minutes so the noodles don't stick.
6. When the pasta has 5 minutes left, stir-fry the marinated pork in the olive oil in a large pan over medium-high heat.
7. When the pork is mostly cooked, add the chopped kimchi and stir-fry until it starts to brown.
8. Add a ladleful of the pasta water and the kimchi juice mixture.
9. Transfer the cooked spaghetti straight into the sauce and toss with tongs. Keep adding pasta water as it evaporates, stirring to release starch and thicken the sauce.
10. When almost done, taste and add more soy sauce if needed. Toss in the scallions, then plate and top with grated Parmigiano-Reggiano.

Zusammengefasst aus dem Video von No Recipes. Schau es dir für die Details an.

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KnoblauchKäseFrühlingszwiebelParmesanNudelnSpaghettiSchweinebauchGochujang