My uber love for pasta with gravy when I discovered Tapa King’s Chicken and Pasta. The chicken was grilled to perfection. The meat soft and juicy and the skin so full of flavor. The pasta was doused with the oil from the grilled chicken which made it taste even better. The only disappointment was the fact that the gravy was only about 2 teaspoonsfull. How can such a small quantity be enough for 1/4 part chicken and 1 1/2 cups spaghetti? I eman seriously?!
In this recipe there’s more than enough of everything. Enjoy.
Spaghetti with Grilled Pork and Gravy
100 grams spaghetti
1 pork chop
marinade:
1 tbsp worcestershire sauce
1 tsp ketchup
2 pcs calamansi, squeezed
pepper
gravy:
reserved water from boiling pasta
1 tbsp cornstarch
2 cloves garlic crushed
drained marinade
1/2 chicken cube (store bought)
2 tbsp butter, unsalted
Cut the pork chop in two. Soak both pieces in marinade for at least an hour uncovered in the refrigerator.
Cook spaghetti according to package directions. Reserve 2 cups of the water used for boiling.
Make gravy. In a small sauce pan heat the reserved water from boiling the pasta. Add in the butter. Whisk until well incorporated. Dissolve the chicken cube into the mixture. Drain the marinade discarding the rest except the garlic bits. Add the drained marinade with the garlic bits. Whisk again until well incorporated. Add the cornstarch which was dissolved in 1 tbsp of water. Keep whisking until the strachy flavor is gone. Turn off heat and set aside.
Now grill the pork.
Drizzle a bit of oil in a grilling pan. Over medium high heat grill pork to desired doneness.
In a plate place the pasta and grilled pork side by side. Laddle gravy and drizzle all over.
The sausage in the picture is for my brother. I had the feeling that he won’t like the grilled pork. I was right.
