Bucatini with Spicy Pork Belly Stew

Bucatini with Spicy Pork Belly Stew

Pasta at Reveler’s Hour. {Photograph} by David Andrews.

Jon Syberthead/co-owner of Party time at Adams Morgan, serves this sturdy stew, a staple of his residence and restaurant kitchens, year-round: “The spiciness is scrumptious on a sizzling day, and the creamy stomach does the heavy lifting on a chilly .” He additionally likes the sauce spooned over grilled greens, as a garnish for baked beans or served with toast topped with a fried egg.

For 8 to 10 folks


To arrange the pork stomach:

  • 4 kilos pork stomach (search for the meatiest, least fatty lower)
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper

Season the pork stomach with salt and pepper. Refrigerate uncovered in a single day to soak up seasoning and deepen taste. (You’ll be able to skip this step.)

Preheat the oven to 300 levels. Roast the pork stomach, pores and skin facet up, for about 2 hours. It needs to be very tender whenever you check it with a fork. If not, bake one other quarter-hour and examine once more. (Cooking might take as much as 3 hours.) Take away pork stomach from oven and let cool. Utilizing a knife, take away as a lot fats as potential and lower the meat into ½-inch items.

Be aware: if the pores and skin has managed to change into crispy, this isn’t a assure, chop/crumble it and reserve it to garnish the pasta on the finish.



Whereas the pork cooks, put together the stew:

  • 2 to three yellow onions, finely diced
  • 3 celery stalks, finely diced
  • 1-2 tbsp pink pepper flakes, relying on how sizzling you prefer it.
  • ½ bottle of dry white wine, akin to Sauvignon Blanc
  • 1 liter of rooster broth
  • 2 cans (12 ounces) Pomi or San Marzano crushed tomatoes
  • Olive oil, as wanted
  • Black pepper and kosher salt, as wanted

In a big skillet over low warmth, sauté the onion and celery within the olive oil till they caramelize as a lot as potential with out burning. (Go gradual with this step, it could take half-hour or extra.) Season with 1 tablespoon kosher salt. Add the chili flakes and stir as soon as into the combination. Add the white wine and cut back the liquid till the pan is sort of dry.

Decrease the warmth to medium, add the broth and cut back by a 3rd. Add the tomatoes. Carry to a simmer, then cut back the sauce till it thickens, stirring often. (You may know it is completed when you’ll be able to slide a spoon into the sauce and see no “puddles” of liquid.) Season to style with extra salt and 5 peppercorns. The sauce could be made forward and chilled, earlier than you might be prepared so as to add the pork stomach.


{Photograph} by David Andrews.

To serve:

  • 1-2 kilos of dried bucatini, penne, or thick noodles (Sybert likes the De Cecco and Martelli manufacturers), relying on how many individuals you are serving.
  • 1 cup chopped parsley
  • Top quality olive oil (optionally available)

Boil the pasta in response to the directions on the packet. In a separate saucepan, mix pork stomach and sauce and warmth over low warmth. Toss cooked pasta with ragu (Sybert makes use of 2 cups for each pound of dried noodles) and parsley. Garnish with a light-weight drizzle of top quality olive oil, if desired. If there’s leftover stew, refrigerate or freeze it.

This story seems within the November 2022 query from the Washingtonian.

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