Jul 14 2026
Restaurants›Toro›Pork Belly Pasta Recipe

Pork Belly Pasta Recipe

Inspired by Toro
Time45m
Serves4

Linguine, mushrooms, peas, chimmichurri cream, cotija cheese

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Ingredients

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Pasta and Vegetables

Pork Belly

Chimichurri Cream Sauce

Toppings

Method

Pasta Preparation

  1. 1

    Cook the Linguine

    Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

  2. 2

    Prepare the Vegetables

    In the last 3 minutes of cooking the linguine, add the frozen peas and sliced mushrooms to the boiling water. Drain everything together and set aside.

Pork Belly Preparation

  1. 3

    Cook the Pork Belly

    In a large skillet, heat olive oil over medium-high heat. Season the pork belly pieces with salt and black pepper. Add the pork belly to the skillet and cook until golden brown and crispy, about 10-12 minutes, stirring occasionally.

Chimichurri Cream Sauce Preparation

  1. 4

    Make the Sauce

    In a medium bowl, mix the chimichurri sauce and heavy cream until well combined.

Combine and Serve

  1. 5

    Combine All Ingredients

    Reduce the heat to low and add the cooked linguine, mushrooms, and peas to the skillet with the pork belly. Pour the chimichurri cream sauce over the top and toss to combine, adding reserved pasta water as needed to reach desired creaminess.

  2. 6

    Serve

    Divide the pasta among serving plates. Top with crumbled cotija cheese and sprinkle with fresh parsley. Enjoy your Pork Belly Pasta!

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