Italian Pork Belly Risotto

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Season the pork belly with salt and pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large ovenproof pan over medium-high heat. Add the pork belly and sear until golden brown on all sides. Remove and set aside.

3. 3

   In the same pan, add the remaining olive oil and butter. Sauté the chopped onion and minced garlic until translucent.

4. 4

   Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and slightly toasted.

5. 5

   Pour in the white wine and cook until it has mostly evaporated.

6. 6

   Gradually add the chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.

7. 7

   Once the rice is creamy and al dente, stir in the grated Parmesan cheese.

8. 8

   Return the pork belly to the pan, cover, and transfer to the oven. Cook for about 20-25 minutes until the pork is tender.

9. 9

   Remove from the oven, let it rest for a few minutes, then slice the pork belly.

10. 10

    Serve the risotto topped with slices of pork belly and a sprinkle of freshly ground pepper.