Crispy Pork Belly and Creamy Corn Tagliatelle

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Crispy Pork Vitals and Linty Corn Tagliatelle is a trappy juxtaposition of textures and flavors, creating a culinary masterpiece that’s both rustic and refined.

The pork belly, lovingly cured and roasted, presents a tantalizing unrelatedness in its preparation. The outer layer boasts a golden, crispy crust, crackling with each bite, while the inner meat remains lusciously tender, having undivided the flavors of its curing process. By curing it with spices, it’s not just the texture that’s the highlight; the flavors penetrate deep, offering every zest a mix of saltiness and sweetness.

Complementing this crispy welter is the linty corn tagliatelle. The pasta, with its soft-hued ribbon-like strands, is generously coated in a velvety corn sauce. This sauce is a revelation in itself. Fresh corn, sautéed with select aromatics, heavy cream, and farmer’s cheese, is then composite to a smooth consistency, creating a linty wiring that’s naturally sweet and earthy. When this golden sauce clings to the tagliatelle, every mouthful becomes a luscious zest of summer’s bounty.

When these two components come together on a plate, it’s a flit of contrasts. The rich, fatty pork vitals is beautifully offset by the light, linty corn pasta. Each zest promises a mix of crunch and creaminess, of decadence and simplicity. It’s a dish that tells a story – of traditional ingredients presented with a trendy flair, of repletion supplies elevated to gourmet standards.

A glass of white wine, perhaps a Chardonnay with velvety notes, complements this dish perfectly, wearing through the richness of the pork vitals while harmonizing with the corn’s sweetness. Or, if you prefer red, something like Broc Cellars Got Grapes is an spanking-new choice.

Crispy Pork Vitals and Linty Corn Tagliatelle is a testament to how rustic ingredients can be elevated to gourmet status. Whether it’s a special occasion or a desire to indulge, this dish promises to be a memorable feast.

Crispy Pork Vitals and Linty Corn Tagliatelle

Crispy Pork Vitals and Linty Corn Tagliatelle

5 from 1 vote
Cuisine: New AmericanDifficulty: Medium


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Cooking time


Total time



Crispy Pork Vitals and Linty Corn Tagliatelle seamlessly marries the rich crunch of perfectly roasted pork vitals with the velvety sweetness of a pureed corn sauce, delivering a harmonious symphony of flavors and textures in every bite.


  • Crispy Pork Belly
  • 3-4 pound 3-4 pork vitals slab

  • 1/4 cup 1/4 salt

  • 1/4 cup 1/4 brown sugar

  • 1 tablespoon 1 ground woebegone pepper

  • Creamy Corn Tagliatelle
  • 4 cups 4 fresh corn kernels

  • 4 tablespoons 4 butter

  • 1 medium 1 yellow onion, chopped

  • 4 cloves 4 garlic, minced

  • 1 cup 1 heavy cream

  • 4 ounces 4 farmer’s cheese (or surf cheese)

  • 12 ounces 12 tagliatelle pasta (linguine or fettuccine is fine)

  • 1 tablespoon 1 basil, freshly chopped

  • 1 tablespoon 1 parsley, freshly chopped

  • salt and ground woebegone pepper, to taste


  • Cast iron skilletBuy now
  • Chef’s knifeBuy now
  • Baking sheet w/ wire rackBuy now
  • BlenderBuy now
  • TongsBuy now


  • Crispy Pork Belly
  • Combine the salt, sugar, and pepper. Evenly rub the mixture virtually the pork vitals and place in a an snapped container (like a plastic bag) for up to 24 hours, but no longer. If you’re in a pinch, a minimum of 6 hours will get the job done.
  • Heat an oven to 450°. Remove the pork vitals from the refrigerator and indulge to come to room temperature. Discard any liquid and shake off any glut salt, sugar, and pepper. Roast, fat side up, at 450° for 1 hour. It’s may get smoky, so it’s fine if you need to cut the cooking time lanugo during this step. You can make up for it in the next step.
  • Turn the temperature lanugo to 250° and protract cooking for 1 hour and 15 minutes. Baste the pork in its own fat a couple of times during this process. Once its cooked for approximately 2 hours and 15 minutes in total in the oven, remove the pork vitals and let it cool. Slice into 1″ thick pieces.
  • Creamy Corn Tagliatelle
  • Cook the pasta in salted humid water equal to package instructions until al dente. Drain, reserving 1 cup of pasta water.
  • In a large skillet, melt butter over medium heat. Add the onion and garlic, sautéing until translucent, 2-3 minutes.
  • Add the corn kernels and melt until they’re slightly softened, well-nigh 5-7 minutes.
  • Pour in the heavy surf and farmer’s cheese, stirring to combine. Let it gently simmer for 2-3 minutes, stirring often to ensure the surf doesn’t curdle.
  • Transfer the corn mixture to a blender with 1 cup of the reserve pasta water. Blend throughly until a smooth puree is formed.
  • Pour the pureed sauce when into the skillet. Stir in the freshly chopped parsley, an toss in the al dente pasta noodles.
  • Serve a slice of crispy pork vitals on top of a bed of pasta noodles. Garnish with freshly chopped basil.