This zesty pasta from the Adams Morgan wine bar is made for chilly fall nights.
in Adams Morgan, serves this robust ragu, a staple of both his home and restaurant kitchens, year-round: “The spiciness being lovely on a hot day, and the unctuous belly doing the heavy lifting on a cold one.” He also loves the sauce spooned over grilled vegetables, as a topping for cooked shell beans, or served with grilled bread topped by a sunny-side-up egg.1 tablespoon black pepper
Preheat the oven to 300 degrees. Roast the pork belly, skin side up, for about 2 hours. It should be very tender when you test it with a fork. If it’s not, cook another 15 minutes and check again. Remove pork belly from the oven and let cool. Using a knife, cut away as much fat as possible and dice the meat into ½-inch pieces.
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