1. Put 1/3 spoon of salt and 500ml of water in a pot.
If you leave the noodles still, the heat from the pot continues to be transmitted, causing the noodles to burn. It moves the noodles so that they don't burn.
Press with tongs and let go when noodles are soft enough to soak in water.
Noodles are soft when boiled for about 10 minutes.

2. Ingredient handling (waiting for water to boil)
2-1) Cut garlic into two pieces. (If you cut it into four pieces or more, it becomes thinner and burns easily.)
2-2) Slice Cheongyang red pepper thinly. (For garnish)
2-3) Cut the pepperoncino in half.
2-4) Cut the pork belly into the desired size.

3. Stir-fry (about 6 minutes after boiling noodles)
3-1) Put 5 spoons of olive oil in a pan and stir-fry garlic.
3-2) When the garlic scent comes up, add pork belly and pepperoncino and stir-fry.
3-3) Stir-fry until desired color comes out.
3-4) Add parsley powder, salt, pepper and chicken stock.
3-5) Taste it first. It's a bit salty? You have to have a feeling.
That way, the seasoning is just right when the noodles are added. If it's bland when eaten without noodles, it doesn't taste like anything if you add noodles. Just the taste of eating oil.

4. Add noodles and stir-fry last (sauce should be hot)
4-1) Remove the noodles from the pot, shake off the water 2-3 times, and put them in the sauce. Add 1/2 to 1 ladle of noodles.
You can put it in without shaking it, but if you put it in without shaking it, moisture enters and becomes bland.
4-2) Raise the heat to maximum and keep moving the noodles around to allow the liver to seep in.
4-3) The sauce in the pan decreases (if the noodles hold the sauce), and lastly season it short.

5. Place the finished aglio e olio pasta on a plate.
6. I'm eating.