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.
Servings: 2 people
Ingredients
- 500g pork belly slices
- 2 tablespoon oregano
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 300g cherry tomatoes
- 250g passata
- 1 teaspoon ground black pepper
- 1 teaspoon flaky sea salt
- 200g tagliatelle pasta
- Fresh basil leaves
- 125g mozzarella, finely chopped
- 50g cottage cheese
Instructions
- Slice your pork belly strips into bite sized pieces and then place them into the air fryer. Sprinkle over 1 tablespoon of oregano.
- Air fry at 150C for 15 minutes. Then at 180C for 5 minutes. They should be nice and crispy.
- Meanwhile, 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 the rest of your oregano. Give everything a stir and simmer for another 10 minutes.
- 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.
- Remove your crispy pork belly from the air fryer and add it into your pasta dish.
- Combine your chopped mozzarella and cottage cheese in a small bowl, ready to garnish your dish.
- Serve up with your mozzarella & cottage cheese mixture, and fresh basil leaves. Enjoy!