Tortellini with Asparagus, Pork Belly and Cherry Tomatoes

by katerina on April 16, 2010

Pork Belly is so rich that a little goes a long way. So after the success of braising it, I wanted to make a pasta with pork belly. I used the leftover braising liquid as well as the lovely in season asparagus to make an easy sauce with fresh cherry tomatoes.

Pork Belly Pasta

Once you have blanched the asparagus and braised the pork belly the pasta should come together quite quickly so it is best to have everything ready. Do watch the pork carefully as you are sautéing it you don’t want it to get too browned.

Pasta with Asparagus

[print_this]Tortellini with Asparagus, Pork Belly and Cherry Tomatoes
(serves 3-4)

1 cup braised pork belly, cut into 1 cm cubes
1 cup cherry tomatoes, halved
the zest of 1 lemon
1/2 cup braising liquid from the pork belly (or beef stock)
1 bunch asparagus, woody ends removed, cut into 1″ pieces (about 2 cups)
1 small handful arugula, roughly chopped
1/2 cup grated Parmesan
1 package fresh tortellini

Bring a big pot of salted water to a boil and blanche asparagus. Remove asparagus with a slotted spoon to a bowl full of ice water and let cool. (Leave boiling water on, you will want it for the pasta. )

Bring a large skillet to medium heat. Add pork belly and saute for about 10 minutes, draining the extra fat off as you go. Turn the pork until browned on all sides. Meanwhile add tortellini to hot water and cook until al dente.

Add cherry tomatoes and lemon zest to pork and cook for 90 seconds. Add braising liquid and stir into pork. Bring to a gentle simmer and then add in asparagus and arugula. Cook for 60 seconds to warm through and add tortellini and 2/3 of the cheese. Toss together. Serve with remaining cheese.[/print_this]

Similar Recipes:

Tortellini with Mushrooms, Ham, Red Peppers and Cream
Sausage Rigatoni in a Tomato Cream Sauce
Slow Roasted Pork Belly



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