Original Recipe: Molly Stevens
Bon Appetit | April 2007
I tried this one night and I loved the concept behind it,,, but sad to say, I'm not bowled over by the whole thing. I guess it came out the way it should but it's just not that usual dish that my palette is accustomed to. It looked very appetizing, there is a wow factor when you serve it. The cream colour of the sauce, the brown of the pork and the green of the peas, it's a beautiful combination.
I eneded up with a pasta with such a strong character. Flavours were killing each other to the finish line. Deeply flavoured pork and pungent Pecorino Romano might be too much for my delicate buds. This is very, very, very Italian and I'm pretty much Asian where everything should either be sweet or greasy :P Maybe this is how it's supposed to taste but it's just not working for me like the other Italian dishes I'm so in love with.
I'm stubborn so I'll do this again but with Pancetta, easy and more subtle than the original version.
Anywho, here is the recipe.
Tip 1: If you have no patience, don't attempt the pork belly part, just buy ready made pancetta
1/2 teaspoon coarse sea salt
1/2 teaspoon coriander seeds, crushed
1/2 kilo fresh pork belly
1 small onion, quartered
1 small carrot, peeled, quartered
1/2 celery stalk, cut into 2-inch pieces
2 garlic cloves, peeled, smashed
1 bay leaf
1/4 teaspoon whole black peppercorns
2 tablespoons (or more) dry white wine
1/2 cup low-salt chicken broth
2 tablespoons olive oil
1 garlic clove
1/4 cup dry white wine
1/2 kilo spaghetti
1 1/2 cups fresh shelled peas or frozen petite peas, thawed
2 large eggs
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh Italian parsley
Rub coarse salt and coriander into pork belly. Cover and chill at least 4 hours and up to 2 days.
Preheat oven to 275°F. Place pork belly in large ovenproof saucepan. Add onion, next 7 ingredients. Bring to boil, cover, and transfer to oven. Cook until pork is tender, turning every 30 minutes, about 2 hours and 15 minutes. Cool slightly. Cover and chill at least 1 day and up to 2 days.
Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back int saucepan. Rewarm mixture in saucepan. Strain liquid into measuring cup, adding white wine if necessary to measure 1/2 cup. Cut rind and all but 1/4-inch fat layer of pork belly. Slice pork cross wise in 1/2-inch slices, then cut slices crosswise into 1/2-inch thick strips.
Heat oil in large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and saute 1 minute. Add pork cooking liquid and 1/4 cup wine. Bring to boil then cover to keep warm. Take off from direct heat.
Cook spaghetti in a pot of boiling salted water with a knob of butter until al dente, stirring occassionally. Add peas; cook for a further 1 minute.
Meanwhile, whisk eggs in large bowl. Add 1/4 cup Parmesan cheese, Pecorino Romana cheese and parsley; set aside.
Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 cup hot cooking liquid into egg misture. Add pasta; toss to coat. Add pasta mixture to skillet with pork and toss. Add more cooking liquid by tablespoons if dry. Season generously with black pepper. Divide among bowls and serve. Have the remaining 1/4 cup Parmesan cheese alongside for the taking.
If you like strong flavours, don't mind me, cook this and enjoy!