Celebrating Food! Celebrating Life!

Simply Pasta! – Thai Crispy Pork Spaghetti

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I love pasta dishes because they are so simple to prepare yet pasta is like a clean canvas that allows endless streams of ideas to be piped in, churning out a vast number of combinations possible. In my recent trip to Bangkok, I’d tried a pasta dish at Vanilla Cafeteria in EmQuartier which I thought tasted really interesting. It didn’t take long for me to re-create the dish at home, while I still remember the flavour profile of the dish…

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Like many pasta dishes, the ingredients are down to a small handful. In the case of this dish, they are all obtainable easily from the Thai supermarket at Golden Mile Complex along Beach Road. But I would suggest getting the crispy roast pork from your favorite Cantonese Roast stall instead.
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For me, the interesting components are the use of the thai chili peppers and the fresh green peppercorn with Thai basil. The locals also love roast pork, a probable Chinese influence as with many of their dishes. It is done basically in a “Aglio e Olio” style which is the simplest for me to cook at home.
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Thai Crispy Pork Spaghetti (serves 1)

Ingredients
1 portion of dried spaghetti or pasta of your choice
4 cloves of garlic, peeled and minced
1 red chili, deseeded and julienned
1 Thai orange chili pepper, deseeded and julienned
1 green chili, deseeded and julienned
A small piece of roasted pork belly (siu yuk aka sio bak), chopped into chunks
2 strings of fresh green peppercorn
3-4 tbsp of extra virgin olive oil
1 small handful of Thai basil, chopped
salt to taste
sufficient water for cooking pasta

Method
In a pot, add sufficient water for cooking pasta, a pinch of salt and bring to a boil.
Add pasta and cook as per instructions on the package until al dente
While the pasta is cooking, prepare the other ingredients.
Add olive oil into a frying pan and saute the chunked roasted pork belly until aromatic and the surface turned slightly brown and crisp.
Remove the roasted pork and using the remnant oil and rendered fat from the roasted pork in the pan, saute the green peppercorn until they start to wrinkle slightly and becomes aromatic. Add minced garlic followed by half of the julienned chilies and stir fry until fragrant. Return the crispy roasted pork belly into the pan and toss slightly.
Push the ingredients to one side of the pan and added the cooked pasta, a portion of chopped Thai basil, salt to taste into the pan and toss everything together to mix well. Add more extra virgin olive oil or some pasta cooking water if necessary.
Plate up everything and garnish with more chopped Thai basil and the remaining julienned chilies.
Give everything a good toss and enjoy!

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