main course · side of pork

Slow cooked pork belly with a herb stuffing served with a pumpkin and apple risotto

This is the start of recipes from a side of pork. I used the belly for two meals. I served this dish with some apple and mint jelly that I had made, the recipe is in a previous post.

I kilo piece pork belly
1 cup of veg or chicken stock
½ onion
2 cloves garlic
1 tablespoon rosemary
1 tablespoon sage
1 tablespoon thyme
2 slices bread

Risotto
1 tablespoon olive oil
1 medium onion
2 cloves garlic
200 grams pumpkin
1 apple
1 cup aborio rice
2 ½ cups veg or chicken stock
50 ml cream
cup silver beet or spinach
2 tablespoons parmesan
salt and pepper

I removed the skin (potential crackling) and the layer of fat of the top. If you wanted the crackling you could remove it and cook it in a hot oven towards the end of cooking.

Cut a slit length ways in the middle of the piece of belly, try to cut the membranes between the layers of meat not the flesh.

To make the stuffing; turn the bread in to crumbs in the food processor, chop the onion and herbs, crush the garlic and mix altogether and season well with salt and pepper. Put the stuffing in the slit in the belly.

Put in the meat in slow cooker with the stock and cook on low for about 5 hours.

To make the risotto, slice the onion, crush the garlic and sauté in a large heavy base pan with the olive oil, add the diced pumpkin and apple and rice and sauté for another minute, add the hot stock and reduce the heat to a simmer and cover. Cook gently for about 20 minute stirring regularly until the rice and pumpkin are soft and cooked (may need a little extra liquid). Add cream and spinach and cook for a minute stirring well until the spinach is cooked, and then add the cheese and stir through well,  season and serve with slices of the pork.

 

 

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