Pork Belly Pappardelle

• 1 pound pork belly strips cut into a half inch dice
• 1 cup finely diced onion (1 medium)
• 2 large cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry white wine
• 28 ounces canned whole San Marzano tomatoes
• 3 cups chicken broth plus more if needed
• 2 teaspoons minced fresh rosemary leaves plus a little more for garnish
• 10 ounces pappardelle

1. In a large skillet (14 inches) place the pork belly pieces in and over medium-low heat, start rendering the fat from the pork slowly. Once about 1/3 cup of fat is rendered, raise the heat and brown the pieces. Remove the pork with a slotted spoon to paper toweling.
2. Remove all but about 2 tablespoons of fat from the skillet and add the onion and garlic and saute until soft and fragrant.
3. Add the wine and stir, scraping up any browned bits on the bottom of the pan. Crush the tomatoes and add them along with one cup of the broth, the rosemary sprigs, salt, black pepper and crushed red pepper if using.
4. Return the pork to the skillet, bring up to the boil and then down to a gentle simmer. Cover and simmer for 45 minutes to an hour, stirring occasionally, until the pork is fork tender. Remove the rosemary sprigs.(at this point you can take a break and finish everything off just before serving)
5. When you're ready to eat, add another cup of chicken broth to the mix along with the 2 teaspoons of minced rosemary. Bring up to a boil and add the pasta. Stir constantly while the pasta is cooking, adding more chicken broth to loosen everything up until the pasta is cooked. This could take from 5 to 10 minutes depending on your pasta.
6. Serve immediately in shallow bowls garnished with a few minced rosemary leaves.

pork belly strips, onion, garlic, rosemary, salt, black pepper, red pepper, white wine, tomatoes, chicken broth, rosemary

Taken from food52.com/recipes/38414-pork-belly-pappardelle (may not work)