Check out the full post at Yummy Lummy.
Have you ever heard of iron-clad pork belly? On Thursday night, over on Random Yummy, I posted a recipe demonstrating how I tied two stainless knives either side of a strip of pork belly to keep the meat tender and juicy while the crackling got crispy and crunchy.
I also cooked some fresh Italian noodles, also known as pasta, from Otis Dining Hall which I received after dining there last Friday night.
I’m guessing this what Otis Dining Hall calls Truffle fettuccine “Cacio e Pepe” with truffle and miso butter, pecorino cheese and specialty seasoning. According to Google Translate, this means cheese and pepper.
In my mind, this is a fusion meal noting the love of pork belly by Asians and the love of pasta by Italians. One of my brothers went to Italy for a kayaking competition. I’d like to go to Italy and take cooking lessons and spend a day breaking down a pig. It’s my hope that the Italians recover well from the ravages of COVID-19. Hopefully, the world we live on will recover so that visiting other countries is possible again.
I ate this iron-clad pork belly meal while participating in a work teleconference. In my mind, this is working from home done the right way 😃👍
- 1 Strip Pork belly
- 3 Lengths Cooking twine
- 2 Stainless steel knives
- Iodised salt
- 2 Cups Truffle fettuccine
- 2 Tablespoons Truffle and miso butter
- 2 Tablespoons Pecorino cheese
- 2 Tablespoons Specialty seasoning courtesy of Otis Dining Hall
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon Very coarse freshly ground black pepper
- Heat the toaster-oven to 200 °C.
- Remove the strip of pork belly from its plastic vacuum packaging.
- With some absorbent paper kitchen towel dry the skin as much as possible.
- On a cutting board align two stainless steel knives to either side of the strip of belly pork.
- With three lengths of cooking twin bind the knives to the strip of pork belly.
- Use whatever knots you like. I like to use surgical knots which I learnt in medical school.
- Crumple a sheet of baking paper with your hands into a tight ball and unfurl it so it becomes easier to lay on a baking sheet.
- Put the iron-clad pork belly strip onto the baking paper and rub some coarse iodised salt onto the porcine skin.
- Put the pork into the toaster oven for 40 minutes so the crackling gets crisp and crunchy and the meat stays succulent, tender and soft.
- Once cooked, snip the twine with cooking sheers and pull the knives from the flesh to reveal how the steel conducted the heat and yet contained the juices.
- With a sharp cooks knife, cut the strip into approximately 1 cm rectangular prisms.
- Bring a saucepan of salted water to a boil.
- Cook the pasta, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides.
- Add the pepper and cook, stirring, until lightly toasted, about 1 minute.
- Add the pasta and up to ¾ cup of the reserved cooking liquid, tossing to coat.
- Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes.
- Add a little more of the cooking liquid to loosen, if necessary.
- Season with salt and serve with additional Parmesan and pepper.
Plating up bit
- Add the pork belly to the pasta.
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