Pork Belly Pasta

This gorgeous Crispy Pork Belly Pasta with a herby tomato sauce topped with homemade burrata is the perfect weeknight dinner. It takes less than 30 minutes to make and is absolutely delicious.

I adore pork belly, especially when it's crispy and full of flavour. Generally, pork belly recipes are served with noodles or rice inspired by Asian flavours. However, this Pork Belly Pasta is inspired by the Italian cuisine and it is hands down one of the best pasta dishes I've ever made. It's so simple to make and so tasty, I think you're going to love it!

Another pork belly recipe that follows a similar story to this pork belly pasta is my pork belly udon carbonara, a twist on an Italian classic! But if you're just looking for an easy pork belly recipe with nothing on the side, my air fryer pork belly recipe is a winner!

If you're a fan of easy pasta recipes, you've got to try out my Easy White Ragu or my Boursin Lemon Pasta. It's super creamy, zesty, and delicious!

Jump to:

• WHY YOU'LL LOVE THIS RECIPE
• INGREDIENTS FOR PORK BELLY PASTA
• INGREDIENT SUBSTITUTIONS
• PORK BELLY PASTA VARIATIONS
• HOW TO MAKE PORK BELLY PASTA: STEP BY STEP
• LEFTOVERS & REHEATING
• Pork Belly Pasta

WHY YOU'LL LOVE THIS RECIPE

• ITS QUICK - This recipe takes less than 30 minutes to make. It's perfect for a simple and speedy dinner either at the weekend when you've got events to go to, or in the middle of the week when work is super busy!
• SIMPLE - This pork belly pasta only uses a handful of ingredients and only has several steps to this recipe. It's perfect for when you want to rustle up a dish that takes minimal effort and results in a gorgeously flavourful dinner.
• FUSION - Why this dish is a fusion recipe, is because generally, crispy pork belly is served up using Asian ingredients and flavours. However, for this recipe, we're using Italian inspiration to make a super tasty pasta dish with crispy pork belly.

If you love pasta recipes, why not check out my Barbie Pasta (Pink Pasta) recipe, Honey Harissa Chicken & Chickpea pasta, or this Baked Mozzarella Pasta.

INGREDIENTS FOR PORK BELLY PASTA

PORK BELLY - The star of the dish, pork belly adds rich and succulent flavours to the pasta. Its combination of tender meat and crispy skin provides a lovely contrast in texture.

OREGANO - I've used dried oregano for this dish but you can use fresh too. I've used it in both the pork marinade and the pasta sauce.

ONION - Onions bring sweetness and depth to the pasta. When sautéed, they release their natural sugars, adding a wonderful savoury sweetness that balances the other flavours. I've used white onions but feel free to use red onions too.

GARLIC - Garlic provides a bold and savoury foundation to the dish. If you're a garlic fan, feel free to add more cloves to the dish.

TOMATOES - The key element to our sauce, we need fresh tomatoes. They add a bright element that cuts through the richness of the pork belly and adds balance.

PASSATA - Passata, a smooth tomato sauce, brings a velvety consistency to the pasta dish. It coats the ingredients evenly and intensifies the tomato flavour. The better the quality of your passata, the better tasting your dish will be.

PEPPER - Ground black pepper to balance out the flavours of the dish.

SALT - Essential for seasoning. Taste the sauce as you go along and amend based on your preferences.

TAGLIATELLE - Tagliatelle pasta's broad and flat shape is perfect for holding onto the sauce. If you don't have this type of pasta, feel free to use any shape you like.

BASIL - Fresh basil leaves add a layer of freshness and aromatic depth to the pasta. You can also use dry basil if you don't have any fresh leaves.

MOZZARELLA - The mozzarella is mixed with the cottage cheese to create a fake burrata style topping. It's the perfect garnish to add extra creaminess to the dish.

COTTAGE CHEESE - For our fake burrata cheese topping.

INGREDIENT SUBSTITUTIONS

PORK BELLY - You can substitute pork belly with pancetta, bacon, or even chicken or turkey if you prefer a different protein. You could also use tofu if you'd like a vegan alternative.

OREGANO - If you don't have oregano, you can use thyme, rosemary, or basil for a different herbal note.

ONION - Shallots or leeks can be used as a substitute for onions. They provide a similar sweet and savoury flavor.

GARLIC - If you're out of fresh garlic, garlic powder or granulated garlic can be used. Keep in mind that fresh garlic provides the best flavour.

TOMATOES - Canned diced tomatoes can be a suitable substitute for fresh tomatoes. Choose high-quality canned tomatoes for the best results. If you don't like tomatoes, I'd use several red bell peppers and slice them up finely to make a sauce.

PASSATA - If you don't have passata, you can use tomato sauce or crushed tomatoes. Adjust the seasoning accordingly.

PEPPER - Crushed red pepper flakes or paprika can add a hint of spice and flavour similar to black pepper.

TAGLIATELLE - Fettuccine, linguine, or spaghetti can be used instead of tagliatelle. Choose pasta shapes that can hold the sauce well.

BASIL - Swap with parsley for a fresh but different herbal element.

FAKE BURRATA - Instead of using the combination of mozzarella and cottage cheese, you could use ricotta or a mixture of cheddar cheese and greek yoghurt.

PORK BELLY PASTA VARIATIONS

PORK BELLY CARBONARA - Transform your pork belly into a creamy and indulgent Pork Belly Carbonara. Cook the diced pork belly in the air fryer until crispy, then toss it with cooked pasta, eggs, grated parmesan cheese, and black pepper. The rendered pork belly fat adds richness to the sauce, creating a comforting and flavourful dish.

PORK BELLY PESTO PASTA - Cook the pork belly until crispy and use it as a crunchy topping for pasta tossed with homemade or store-bought pesto. The combination of the herby pesto and the crispy pork belly creates a delightful contrast of textures and tastes.

PORK BELLY RAGU - Create a hearty Pork Belly Ragu by slow-cooking the pork belly with aromatic vegetables, tomatoes, and herbs. Shred the tender pork and mix it with the rich ragu sauce. Serve it over your favourite pasta for a comforting and satisfying meal.

VIETNAMESE CARAMELISED PORK VERMICELLI - Marinate the pork belly in a mixture of fish sauce, sugar, and lime juice. Cook until caramelized and serve it over vermicelli noodles with fresh herbs, vegetables, and a drizzle of nuoc cham sauce. The sweet and savoury pork belly pairs perfectly with the refreshing and zesty components of this dish.

HOW TO MAKE PORK BELLY PASTA: STEP BY STEP

STEP 1: AIR FRY YOUR PORK BELLY

• Slice your pork belly strips into bite sized pieces and then place them into the air fryer. Sprinkle over your oregano.
• Air fry at 150C for 15 minutes. Then at 180C for 5 minutes. They should be nice and crispy.
• If you like air fryer recipes, then you should totally check out my Volcano Chicken Recipe that is cooked in the air fryer. It's so simple to make and an absolute crowd-pleaser!

STEP 2: MAKE YOUR TOMATO SAUCE

• Place a non-stick frying pan on medium heat and drizzle in a bit of olive oil.
• Add in your sliced onion and garlic. Fry for 5 minutes until caramelised.
• Next up, pour in your cherry tomatoes with a splash of water. Fry for a further 5 minutes and gently press down on the tomatoes so that they pop and release their juices.
• Pour in your passata, sprinkle in your salt, pepper, and oregano. Give everything a stir and simmer for another 10 minutes.

STEP 3: MAKE YOUR PASTA

• Cook your tagliatelle in salted boiling water for 10 minutes or to package instructions.
• Once cooked, remove, drain, and place into your tomato sauce pan. Combine until all the pasta is well coated.

STEP 4: SERVE UP

• Remove your crispy pork belly from the air fryer and add it into your pasta dish.
• Serve up with your mozzarella & cottage cheese mixture, and fresh basil leaves. Enjoy!

LEFTOVERS & REHEATING

If you find yourself with leftovers from your delicious Pork Belly Pasta, don't worry—there are plenty of ways to enjoy it again without sacrificing its amazing flavours.

Reheating: To reheat your Pork Belly Pasta, you can use a microwave or hob/stovetop. If using the microwave, place a portion in a microwave-safe dish and cover it loosely with a microwave-safe lid or damp paper towel. Heat in 30-second intervals, stirring in between, until heated through. For hob reheating, place the pasta in a pan over medium heat. Add a splash of water or broth to prevent sticking and gently heat while stirring.

Refreshing the Flavours: Sometimes, reheated pasta can lose a bit of its initial freshness. To revitalise the flavours, consider adding a touch of extra seasoning, such as freshly cracked black pepper, a sprinkle of grated Parmesan or Pecorino cheese, or a drizzle of olive oil. This will help enhance the taste and bring back some of the vibrancy of the dish. I'd also recommend adding a splash of milk to loosen up the pasta and make the dish creamier.

Storage: To ensure your leftovers stay fresh, store the pasta in an airtight container in the fridge. Properly stored, it should stay good for up to 3-4 days.

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