Raymon Kim's Pork Belly Oil Pasta

Name: Raymon Kim's Pork Belly Oil Pasta
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: pasta 1 serving (100g); pork belly 1 strip (100g); garlic 5 cloves; spicy chili 2–3 pieces; breadcrumbs 2 tablespoons; olive oil 2 tablespoons; chicken stock 1 cube; salt a pinch; pepper a pinch

A fusion oil pasta enhanced with the rich aroma of pork belly fat, sautéed garlic, spicy chili, and crispy breadcrumbs for added texture.

Recommended for

Those seeking a richer, heartier alternative to classic Aglio Olio with savory meaty depth
Home cooks wanting to turn leftover pork belly and common pantry ingredients into a satisfying, restaurant-quality meal
Fans of contrasting textures who enjoy the interplay between crunchy breadcrumbs and chewy pork belly

20 min Difficulty Easy Noodles & bunsik

Main ingredients

pastapork bellygarlicspicy chilibreadcrumbsolive oil

Ingredients needed 1 servings

pasta 1 serving (100g)
pork belly 1 strip (100g)
garlic 5 cloves

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pasta pork belly garlic spicy chili breadcrumbs olive oil

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spicy chili 2–3 pieces

breadcrumbs 2 tablespoons

olive oil 2 tablespoons

chicken stock 1 cube

salt a pinch

pepper a pinch

Recipe

Fill a pot with plenty of water and bring to a boil. Add 1 tablespoon of salt and the whole chicken stock cube to create a savory pasta broth.
Heat a pan and place the pork belly on it, cooking until both sides are crispy and golden brown, rendering out ample pork fat.
Remove the cooked pork belly and set aside. Pour out some of the pork fat from the pan, then mix in olive oil to lower the pan’s temperature.
Add sliced garlic and crushed spicy chili to the pan and cook over medium-low heat, slowly sautéing to infuse the oil with a gentle aroma.
Once the garlic aroma rises, add a pinch of salt to season the oil. Then transfer the breadcrumbs to a dry pan and toast them over low heat until golden and crisp, without oil, for topping use.
Add the boiled pasta and grilled pork belly to the garlic-infused oil pan. Pour in the reserved pasta broth and stir vigorously to emulsify the sauce.
Cook over high heat, stirring constantly to blend the oil and starch mixture thoroughly, coating the pasta evenly. Transfer to a serving bowl and sprinkle with the toasted breadcrumbs to finish.

Boil pasta in water with chicken stock and salt, and grill pork belly to render its fat.
Remove pork belly, then sauté garlic and chili in a mix of pork fat and olive oil over medium heat to extract flavor.
Combine boiled pasta, grilled pork belly, and pasta broth in the pan, reduce over high heat to form the sauce, then top with crispy breadcrumbs to finish.

Cooking tips

Using all the pork fat may make the dish overly greasy or heavy, so mix in olive oil appropriately to maintain balance.
Adding chicken stock directly to the pasta water allows the noodles themselves to absorb deep umami flavor, preventing the sauce from tasting separate.
For the breadcrumb topping, toast them in a dry pan without oil to remove moisture and ensure they stay crisp even when placed on the oily pasta.

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