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.

 

 

Sage and garlic crumbed pork chop

_I7U5374
I have used pork chops but it would be just as good with pork steak, fillets or even beef or chicken
(for four portions, serve with seasonal salad and potatoes)

4 pork chops

½ cup flour
1 egg
1 cup milk

1 cup breadcrumbs
3 tablespoons sage
3 cloves garlic
Salt and pepper

Oil

Trim the fat from the pork, bash the meat with a meat mallet to flatten slightly.
Chop the sage and crush the garlic and mix with the breadcrumbs and season with salt and pepper.
In a separate bowl crack the egg into the milk and whisk.
Put the flour in a separate bowl.
Dip each chop in the flour, shake extra flour off and dip in the egg, then dip in the breadcrumbs coating well.
Heat the flat plate of the BBQ to a low heat and brush with oil, cook the pork chops in the lower heat areas of the BBQ for about 6 minutes on each side.