[F4A] GFE Date: Creamy Parmesan Prosciutto Pasta & sticky pork [Cooking][GFE][Date Night][Pork and Pasta] (Patreon)

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Crispy Parmesan Prosciutto Pasta

Ingredients

• 1 lb Linguine pasta
• 3 cloves garlic minced
• 2 cups heavy whipping cream
• 4 oz Parmigiano Reggiano grated
• 3 oz Prosciutto Mozzarella Panino chopped
• 8 oz mushrooms sliced

Instructions

1. Cook pasta as directed on the package.

1. While      pasta is cooking, add minced garlic and mushrooms and 1 tbsp butter to a      large skillet over medium heat. Cook for 1-2 minutes, until butter is      melted and garlic is fragrant.
2. Add      cream and bring to a boil.
3. Add      the grated Parmesan and allow to simmer for 5 minutes, or until sauce      begins to thicken.
4. Pour      the cream sauce over the cooked and drained pasta.
5. Toss      with chopped prosciutto.
6. Season      with salt and pepper.

Sticky Chinese Pork Belly

Ingredients

Slow Cooked Pork Belly:

• 2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being      approx. the length of your index finger)
• 4 1/4 cups (1 Litre) hot chicken/veg stock
• 1 thumb      sized piece of ginger peeled      and finely chopped
• 3 cloves garlic peeled and chopped in half
• 1 tbsp. rice wine (I just use whatever I      have on hand)
• 1 tbsp. caster sugar

Glaze:

• 2 tbsp vegetable oil
• pinch of salt and pepper
• 1 thumb-sized      piece of ginger peeled and      minced
• 1 red      chilli finely chopped (or      tsp crushed red pepper)
• 2 tbsp Honey
• 2 tbsp brown sugar
• 3 tbsp dark soy sauce

Instructions

1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this<--affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

1. Turn off the heat and drain      the pork. You can reserve the liquid if you like (Perfect for a Thai or      Chinese noodle soup).
2. Chop the pork into bite sized      chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining      glaze ingredients in a small bowl. Heat the oil and add in the pork, salt      and pepper, frying on a high heat until the pork starts to turn golden.      Now pour the glaze over the pork and continue to cook until the pork looks      dark and sticky. Remove from the heat and serve with some rice and green      veg.

Notes

Can I make it ahead?

Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.

You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.

Can I use my slow cooker?

Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.