Creamy Doenjang Pasta (Korean Carbonara) with Pork Belly

Marinate the pork belly with 1/2 tbsp of Doenjang and 1 tsp minced garlic. Let it rest for 10 to 15 minutes.
80 g Pork belly, 1/2 tbsp Doenjang (Korean soybean paste), 1 tsp Minced garlic
Bring a pot of water to a boil. Add 2 generous pinches of salt. Cook the linguine for 7 minutes. Reserve 1/2 cup of pasta water before draining.
2 pinches Salt, 80 g Linguine
Heat 1/2 tbsp of olive oil in a large skillet. Add the pork belly and cook over medium heat, be careful not to let it burn. Once golden and crispy, remove the meat and set it aside, leave the oil in the pan.
1/2 tbsp Olive oil
Slice garlic and sauté in the pork fat oil.
2 cloves Sliced garlic
Add 1 tbsp of doenjang to the garlic and cook on low heat.
1 tbsp Doenjang (Korean soybean paste)
Pour in 150ml heavy cream and add a generous amount of black pepper. Simmer gently until the sauce thickens slightly.
150 ml Heavy cream, 1 tsp Black pepper
Transfer the cooked pasta into the cream sauce. Add 1/2 cup of pasta water, and continue to simmer.
Add the pork belly back in, and cook until the sauce reaches a creamy consistency.
Plate the pasta, add the pork belly and garnish with chopped green onions.
5 g Scallions