Explosively Rich Tomato, Pork Belly
Shrimp Pasta

An intensely flavorful pasta dish built entirely in one pan, featuring crispy pork belly, golden seared shrimp, and a creamy tomato meat sauce enriched with shrimp oil.

Ingredients

• 10-12 whole raw shrimp (heads on)
• 200 g thick cut pork belly
• 200 g dry spaghetti noodles
• 150 g minced meat (pork or beef)
• 2 fresh tomatoes, diced
• 2 tbsp ketchup
• 1 tbsp butter
• 1 glass milk
• 2 cheese slices
• 1 tbsp soy sauce
• 2 tbsp cornstarch slurry (cornstarch mixed with water)
• to taste salt
• 1 splash water (for rendering pork)

Instructions

1. 1Prep the shrimp

   

   Using kitchen scissors, carefully snip off the head and shell of each raw shrimp. Keeping the shrimp neat makes the prep stage smooth and efficient for cooking later.

   Tip: Save the shrimp heads in a separate bowl — they will be pan-fried later to create flavorful cooking oil.
2. 2Clean and devein the shrimp

   

   Take the peeled shrimp and use a sharp knife to carefully slice open the back along the length, exposing the dark sand vein. Gently pull or scrape out the sand vein to ensure a clean taste and texture before cooking.

   Tip: Make a shallow cut so you dont slice all the way through the shrimp body.
3. 3Start rendering pork belly

   

   Place thick cuts of raw pork belly into a cold pan and pour in a splash of water. Starting with a cold pan and adding water helps render the fat safely and evenly without instantly splattering or burning the meat.

   Tip: Adding water to the cold pan prevents the oil from popping uncontrollably as the fat begins to melt out.
4. 4Pan-fry the pork belly

   

   Continue frying the pork belly over medium heat until the moisture evaporates and the rendered fat fries the meat into a deep, beautiful golden brown crust on both sides. This builds a rich savory base flavor for the dish.

   Tip: Press down gently with a spatula to ensure even contact and browning across the surface.
5. 5Pan-fry the shrimp

   

   Add the prepared shrimp directly into the freshly rendered pork fat left in the pan. Pan-fry them until they turn pink, opaque, and slightly golden on the edges, absorbing the rich pork flavor.

   Tip: Do not overcook the shrimp so they stay tender and juicy.
6. 6Extract shrimp head oil

   

   Toss the raw shrimp heads into the same pan containing the remaining fat and juices. Sauté them while pressing down with a wooden spatula to squeeze out the flavorful orange oil, then remove the heads once done.

   Tip: Pressing on the shrimp heads releases rich umami juices that color and flavor the cooking oil.
7. 7Boil the spaghetti

   

   Bring a pot of water to a rolling boil, then fan out and submerge the dry spaghetti noodles into the water. Let them cook according to the package instructions until al dente.

   Tip: Salt the boiling water generously to season the pasta noodles from the inside out.
8. 8Stir-fry the minced meat

   

   Add the minced raw meat directly into the pan using the leftover infused shrimp oil, breaking it up and stir-frying until browned.

   Tip: Keep the heat medium to render the flavors nicely without burning the bits left in the pan.
9. 9Add tomatoes and ketchup

   

   Add diced fresh tomatoes and a generous squeeze of ketchup directly into the browned meat, stirring to combine.

   Tip: Ketchup enhances the natural tanginess and depth of the fresh tomatoes.
10. 10Season the tomato and meat mixture

    

    Sprinkle salt and pour soy sauce over the simmering tomato and meat mixture in the pan. Stir well to evenly distribute the seasonings and enhance the savory depth of the sauce as it continues to simmer.

    Tip: Add salt gradually and taste the sauce before adding more to prevent it from becoming too salty.
11. 11Create the creamy base

    

    Add a pat of butter and pour a glass of milk into the pan, stirring continuously to meld with the tomato meat sauce.

    Tip: Using milk and butter is a great heavy cream substitute that creates a smooth texture.
12. 12Add cheese slices

    

    Place cheese slices directly over the simmering sauce and allow them to melt completely into the liquid.

    Tip: Make sure the heat is low so the dairy base incorporates smoothly without curdling.
13. 13Thicken the sauce

    

    Stir a cornstarch slurry into the simmering sauce to help thicken it into a rich consistency.

    Tip: Pour the slurry gradually while stirring to prevent lumps from forming.
14. 14Transfer spaghetti to plate

    

    Carefully tip the strainer to slide the cooked and drained spaghetti directly onto a clean white serving plate, creating a neat base for the toppings.

    Tip: Keep a small amount of pasta water aside in case you need to loosen up the pasta later.
15. 15Arrange pork belly slices

    

    Take the pre-cooked pork belly slices, which have a wonderfully crispy and browned exterior, and neatly arrange them in a row across the center of the bed of spaghetti.

    Tip: Slice the pork belly evenly to ensure each serving gets an equal amount of meat and crispy skin.
16. 16Add pan-fried shrimp

    

    Carefully arrange the beautifully pan-fried shrimp around the pork belly slices and the spaghetti on the serving plate, ensuring an attractive presentation.

    Tip: Place the shrimp so their vibrant orange color contrasts nicely against the white pasta and dark pork.
17. 17Ladle creamy tomato meat sauce

    

    Scoop up a generous portion of the rich, thickened creamy tomato meat sauce using a ladle and pour it smoothly over the assembled pork, shrimp, and pasta on the plate.

    Tip: Pour the sauce right over the center so it coats the meat and seeps down into the pasta noodles.

Storage & Reheating

Burn It Off

Frequently Asked Questions