Recipe: Red Wine Braised Pasta With Pork Chunks

Recipe: Red Wine Braised Pasta With Pork Chunks

It's the sound it makes when the first drop of wine hits the scorching pan. It's the way the delicate aroma from the seething wine soar high and into your nose. It's the way the wine is reduced to expose the velvety pasta which has magically mutated into enthralling red cords.

Red wine and pasta are two of my favorite things, and this recipe could not have come at a better time.

This dish is special, and it is very so because I've mistaken paprika for five-spice (they're both crimson!). What really surprised me is that the end result was fantastic, so much so that I've been making this dish regularly ever since.

Recipe: Red Wine Braised Pasta With Pork Chunks

Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy

Ingredients
400g pasta
2/3 cup olive oil
1/4 cup garlic, minced
1/4 cup coarse chili flakes
1 tbs five-spice powder
1 lemon, juiced
2 bay leaves
2 cups red wine
Salt & pepper to taste
Pork belly, cut into small chunks
Parsley, to garnish (optional)


Cooking Method

1. In a pot of boiling salted hot water, cook the pasta until al dente.
2. In a separate pan, heat olive oil and stir-fry garlic. Add in pork chunks and put on the lid.
3. When the meat is cooked through, pour in lemon juice and red wine. Add bay leaves, chili flakes, five-spice powder, and salt and pepper to taste. Stir well and let it simmer on low heat for 10 minutes without the lid.
4. Drain pasta and lightly coat with olive oil to prevent sticking.
5. Once the sauce has reduced, toss in pasta and mix well until coated evenly. Cover with lid and let it sit for 5 minutes.
6. Serve warm and garnish with parsley.

Recipe: Red Wine Braised Pasta With Pork Chunks

Bon appétit!