Home Mains Crispy Pork Belly and Creamy Corn Tagliatelle
A plate of crispy pork belly pieces served over creamy corn-coated tagliatelle, with sautéed red bell peppers, fresh herbs, grated Parmesan, and lemon zest.
4 hours Medium

Crispy Pork Belly and Creamy Corn Tagliatelle

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Crispy Pork Belly and Creamy Corn Tagliatelle is an innovative fusion of comforting textures and flavors, combining the richness of pork belly with the sweetness of corn and the silkiness of tagliatelle pasta. It’s an indulgent, restaurant-quality dish that’s surprisingly achievable at home. The dish strikes a balance between savory and sweet elements while incorporating a touch of freshness through the use of fresh herbs and lemon zest.

The pork belly undergoes a low-and-slow roasting process, ensuring it turns tender and juicy. This gradual cooking renders the fat perfectly, enriching the meat with a rich, deep flavor. Wrapped in foil, the pork retains moisture during the slow cooking phase, then is caramelized at a higher temperature to achieve a crunchy exterior. This two-step cooking technique results in tender bites of pork belly topped with a crispy crust, making it the perfect protein to pair with creamy pasta.

To enhance the flavor of the pork belly, the foil-wrapped slab is placed on a rack over a pan of water infused with aromatics such as garlic, onions, and fresh herbs. This method helps the pork stay moist while subtly imparting these complementary flavors throughout the cooking process, ensuring the meat is succulent.

The corn sauce perfectly balances the pork belly’s richness. Fresh corn kernels are sautéed with onions and garlic, then pureed into a smooth sauce using reserved pasta water. The pasta water adds depth and helps the sauce adhere to the noodles. Tagliatelle, a wide pasta, ensures every bite is coated with the creamy corn sauce. Heavy cream and Parmesan cheese enhance the sauce’s taste and texture, resulting in a luxurious feel.

Sautéed red bell pepper brings a pop of color and subtle sweetness, complementing the earthy corn and providing additional texture. Using the same skillet for corn sauce and peppers allows the flavors to build and intensify, minimizing waste and maximizing taste.

The dish is finished with chopped basil, parsley, and a touch of lemon zest to balance the richness. These fresh ingredients add brightness, keeping the dish from feeling too heavy. A garnish of grated Parmesan and thinly sliced basil completes the plating, making the dish as visually appealing as it is delicious.

This dish offers a sophisticated twist on comfort food, ideal for a dinner party or when you want to treat yourself to a restaurant-quality meal at home. It combines crispy, tender pork belly with creamy, flavorful pasta, creating an indulgent, balanced, satisfying dinner. The combination of textures – from the crunchy pork to the silky pasta – ensures that every bite is exciting and delicious.

Crispy Pork Belly with Creamy Corn Tagliatelle beautifully combines complementary ingredients. The tender, slow-cooked pork belly, sweet corn, and rich cream guarantee that this dish will be a beloved choice for anyone looking to upgrade their home cooking.

Crispy Pork Belly and Creamy Corn Tagliatelle

Recipe by Kyle Taylor
5.0 from 2 votes
Course: MainsCuisine: New AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

3

hours 

30

minutes
Total time

4

hours 

This Crispy Pork Belly with Creamy Corn Tagliatelle combines tender, caramelized pork belly with a smooth, rich corn sauce, complemented by sautéed red bell peppers and fresh herbs. Each bite offers a balance of textures and flavors, with crispy pork, silky tagliatelle, and bright notes of lemon and basil.

Ingredients

  • Crispy Pork Belly
  • 1 slab of skinless pork belly (1-2 pounds)

  • 1 tablespoon brown sugar

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon paprika

  • 1/2 tablespoon ground black pepper

  • 1/2 tablespoon salt

  • extra virgin olive oil

  • Creamy Corn Tagliatelle
  • 12 ounces tagliatelle pasta (or any wide pasta noodle)

  • 4 ears of corn, kernels removed

  • 4 tablespoons unsalted butter

  • 1 large red bell pepper, chopped

  • 1 small onion, chopped

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • 1/2 cup Parmesan cheese, grated

  • 1 tablespoon basil, freshly chopped

  • 1 tablespoon parsley, freshly chopped

  • 1 tablespoon lemon zest

  • to taste, salt and ground black pepper

  • for garnish, grated Parmesan cheese

  • for garnish, thinly sliced basil

Directions

  • Prepare the Pork Belly:
    Preheat the oven to 275°F (135°C).

    Mix the brown sugar, garlic powder, onion powder, paprika, black pepper, and salt. Drizzle the pork belly with extra virgin olive oil and rub the spice mixture evenly over the entire surface of it. Wrap the seasoned pork belly tightly in foil and place it on a baking sheet. Roast for 3 hours until the pork belly becomes tender and mostly cooked through.
  • Crisp and Caramelize the Pork Belly:
    Raise the oven temperature to 350°F (175°C). Unwrap the pork belly and transfer it back to the oven. Roast for 25-30 minutes until the exterior becomes crispy and caramelized to your liking. Let the pork rest 15 minutes before slicing and chopping.
  • Cook the Pasta:
    While the pork belly finishes, boil the tagliatelle noodles in salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • Sauté Aromatics and Cook the Corn:
    Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the onion and garlic for 3-4 minutes until softened. Add the corn kernels and cook for 4-5 minutes until tender.
  • Make the Sauce:
    Transfer the sautéed corn mixture to a blender. Add the reserved pasta water and blend thoroughly until smooth.
  • Add the Red Bell Pepper:
    Melt the remaining butter in the same skillet. Add the red bell pepper and sauté until soft and slightly caramelized, 3-5 minutes. Pour the pureed corn back into the skillet. Stir in the heavy cream and Parmesan cheese. Season with salt and ground black pepper to taste. Simmer until the sauce thickens, 4-5 minutes.
  • Combine and Season:
    Remove from the heat and toss the tagliatelle in the corn and bell pepper mixture until evenly coated. Stir in the freshly chopped basil, parsley, and lemon zest.
  • Serve:
    Plate the creamy corn tagliatelle and top with chopped pork belly. Garnish with basil and Parmesan cheese.

Notes

  • Aromatic Bath: Wrap the pork belly in foil and place it on a rack above a pan filled with water and aromatics such as garlic, onions, and herbs during roasting. This method retains moisture and infuses the meat with subtle flavors.
  • Adjusting Sauce Consistency: In Step 7, if the sauce becomes too thick, add reserved pasta water a little at a time, stirring until the sauce coats the tagliatelle smoothly.

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