Milk-marinated pork belly

Ingredients

• 1200 g bone-in pork belly (7-8 slices)
• 750 ml milk
• 60 ml soy sauce
• 1 teaspoon five-spice seasoning
• 400 g Barilla pasta
• 3000 ml water
• 1 tablespoon olive oil
• 1 garlic clove
• 1 small chili pepper (8 g)
• 1 whole nutmeg
• 400 ml cream with 20% fat
• 30 g smoked cheese
• 6 fresh basil leaves (2 g)

Preparation

1. Put the pork belly in a dish with 750 ml milk, 60 ml soy sauce and 1 teaspoon five-spice seasoning. Cover and refrigerate for 24 hours, turning the slices once after 12 hours. 2. Take the meat out of the fridge and leave it at room temperature for 30 minutes. Take the cream out of the fridge 15 minutes before using it. Heat the oven to 160°C, put the meat and marinade in a baking dish and bake for 30 minutes, until cooked through. Raise the temperature to 220°C and bake for another 15 minutes, until the slices are browned. 3. Boil the pasta in 3000 ml water for 9 minutes, one minute less than the time on the package, then drain well. 4. Finely chop the garlic and chili pepper. Heat 1 tablespoon olive oil in a frying pan with the garlic and chili for 1 minute, without letting the garlic burn. Grate half the nutmeg. 5. Put the drained pasta in the pan. Add 400 ml cream and 30 g grated smoked cheese. Cook over low heat for 2 minutes, until the sauce thickens and coats the pasta, then turn off the heat. Grate a pinch of the same nutmeg over the top and sprinkle with the basil.