Bucatini, Travers De Porc Confit, Ail Noir, Soya Recipe
Indulge in our exquisite Bucatini, perfectly al dente and enveloped in a rich sauce made from tender, slow-cooked pork confit. The deep, umami flavors of black garlic and a hint of soy elevate this dish to new heights, creating a harmonious blend that dances on your palate. Each bite is a celebration of bold flavors and comforting textures, making it a must-try for any culinary enthusiast.
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Ingredients
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Pasta
Confit Pork
Sauce
Garnish
Method
Prepare the Confit Pork
- 1
Season and Cook
Rub the pork belly with salt and black pepper. Place it in a pot with garlic cloves and thyme. Cover with duck fat or olive oil and cook on low heat for about 6 hours, until tender.
- 2
Cool and Shred
Once cooked, let the pork cool in the fat. Shred the pork into bite-sized pieces.
Prepare the Sauce
- 3
Mix the Sauce
In a bowl, combine black garlic, soy sauce, sesame oil, honey, and red chili flakes. Mix well and set aside.
Cook the Pasta
- 4
Boil Water
Bring a large pot of salted water to a boil.
- 5
Cook Bucatini
Add bucatini pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.
Combine and Serve
- 6
Mix Pasta and Sauce
In a large pan, combine the drained pasta and the sauce. Add reserved pasta water as needed to create a silky texture.
- 7
Add Confit Pork
Stir in the shredded confit pork and mix until heated through.
- 8
Garnish and Serve
Serve immediately, garnished with chopped scallions and sesame seeds.
