Braised Pork Belly Risotto

I love risotto.

It’s hard to believe I hadn’t ever had it before until only recently, maybe 1-2 years. It’s all that I can think about now!

It’s one of those foods that while I’m at school daydreaming, this is what I think about. A big bowl of hot and delicious risotto just waiting for me to indulge in.

What could be better?

(Braised Chicken Risotto)

Maybe pork belly? Yeah, that couldn’t hurt.

I feel like I completely the way of the internet trends with this one, but I don’t really care. This stuff is delicious. Pork belly is delicious. Risotto is delicious. The end.

 As pictured above I also made risotto with braised chicken instead of pork and it was just as amazing.

 So for those chilly nights, this is the perfect food to feast upon to warm you up!

Braised Pork Belly Risotto

(Recipe adapted from The Food in my Beard)

Ingredients 

2 lbs pork belly

2 tbls olive oil

salt and pepper to taste

1 onion, sliced

2 large carrots, chopped

2 ribs celery, chopped

2 garlic cloves, minced

red wine, I used about 3/4 a bottle

chicken stock, I used about 12 ounces

2 tbls olive oil

1 1/2 cups arborio rice

1 garlic clove

2 tbls red pepper flakes

1 cup red or white wine

2 tbls butter

1/2 cup or more parmesan cheese, grated

parsley

garlic salt to taste

Directions 

Preheat oven to 275F.

First start out with searing the pork belly. Heat the olive oil in a dutch oven over medium high heat. Meanwhile, season the pork belly with salt and pepper. Sear the pork belly in the dutch oven until golden on all sides, about 3-5 minutes on each side.

Once the pork belly is seared, remove to a clean plate, leaving the oil and fat in the pot.

In the same dutch oven, lower the heat to medium and add in the onion, carrots and celery. This is called a mirepoix. Season with salt and pepper and cook over medium heat until translucent and the onion is starting to get golden. Add in the garlic and cook for 1 minute longer.

Once vegetables are done, place the pork belly back into the pot and add enough red wine and chicken broth until it is almost covering the meat but not quite.

Place in the oven and let cook for about 2 1/2-3 hours**.

Once meat is done, take the meat out and shred into chunks.

Start working on your risotto by heating the olive oil over medium heat, then adding the garlic clove and red pepper flakes. Cook for about 1 minute then add in your rice. Let cook 1 minute longer to toast the rice, then add in the white wine. Let the wine absorb and reduce to about half, then start ladling the stock mixture that you braised your pork belly in, into the risotto. Let cook until absorbed then add more, 1 cup at a time until the risotto is cooked.

Once risotto is done, add in the butter, parsley, parmesan and season. Stir to combine.

To serve, scoop out the rice onto a plate and spoon over the pork belly and vegetables on top. Garnish with fresh parsley or green onions if desired.

**Notes: I cooked my pork belly for about 3 hours and felt like it could have gone a little longer, so just check it when you pull it out to see if it’s falling apart enough as desired.

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