Pork Belly Pappardelle Recipe

Name: Pork Belly Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork belly strips cut into a half inch dice; 1 cup finely diced onion (1 medium); 2 large cloves garlic, minced; 2 sprigs fresh rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 to 1/2 teaspoon crushed red pepper flakes (optional); 1/2 cup dry white wine; 28 ounces canned whole San Marzano tomatoes; 3 cups chicken broth plus more if needed; 2 teaspoons minced fresh rosemary leaves plus a little more for garnish; 10 ounces pappardelle

Servings: persons

1 pound pork belly strips cut into a half inch dice
1 cup finely diced onion (1 medium)
2 large cloves garlic, minced
2 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine
28 ounces canned whole San Marzano tomatoes
3 cups chicken broth plus more if needed
2 teaspoons minced fresh rosemary leaves plus a little more for garnish
10 ounces pappardelle

1
In a large skillet (14 inches) place the pork belly pieces in and over medium-low heat, start rendering the fat from the pork slowly. Once about 1/3 cup of fat is rendered, raise the heat and brown the pieces. Remove the pork with a slotted spoon to paper toweling.
2
Remove all but about 2 tablespoons of fat from the skillet and add the onion and garlic and saute until soft and fragrant.
3
Add the wine and stir, scraping up any browned bits on the bottom of the pan. Crush the tomatoes and add them along with one cup of the broth, the rosemary sprigs, salt, black pepper and crushed red pepper if using.
4
Return the pork to the skillet, bring up to the boil and then down to a gentle simmer. Cover and simmer for 45 minutes to an hour, stirring occasionally, until the pork is fork tender. Remove the rosemary sprigs.(at this point you can take a break and finish everything off just before serving)
5
When you're ready to eat, add another cup of chicken broth to the mix along with the 2 teaspoons of minced rosemary. Bring up to a boil and add the pasta. Stir constantly while the pasta is cooking, adding more chicken broth to loosen everything up until the pasta is cooked. This could take from 5 to 10 minutes depending on your pasta.
6
Serve immediately in shallow bowls garnished with a few minced rosemary leaves.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound pork belly strips cut into a half inch dice, 1 cup finely diced onion (1 medium), 2 large cloves garlic, minced, 2 sprigs fresh rosemary, and more.

Yes, Pork Belly Pappardelle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Belly Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions