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Pork Belly with Wild Rice

Pork belly is a rich, delicious ingredient that we may not serve that often. It may be quite savory, but some people can be turned away because it is quite rich in fat. But, we think it's okay to enjoy its flavor from time to time. Especially when marinated with lots of special ingredients, cooked on the stove until golden and crispy, and served with a delicious side of wild rice.
Pork belly is a rich, delicious ingredient that we may not serve that often. It may be quite savory, but some people can be turned away because it is quite rich in fat. But, we think it's okay to enjoy its flavor from time to time. Especially when marinated with lots of special ingredients, cooked on the stove until golden and crispy, and served with a delicious side of wild rice.

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Ingredients

12 ounces of pork belly
2 small onions, chopped
2 ounces of celery, sliced
1 teaspoon coriander seeds
1 teaspoon chili flakes
1 teaspoon onion flakes
2 tablespoons of olive oil
½ teaspoon tabasco
1 orange
salt
pepper
rosemary sprigs
1 teaspoon vegetable oil
5 ounces of wild rice
2 cinnamon sticks
½ cup almond
1 egg, whisked
1 tablespoon parsley, chopped
2 garlic cloves
1 tablespoon soy sauce
½ cup white wine

Ingredients

Steps

1
Done

Lay the pork belly on your working space. Slice it into chunks, approximately 1 inch (2.5 cm) thick. Add them to a large bowl.

2
Done

Add 1 chopped onion, celery, coriander seeds, onion flakes, chili flakes, 1 tablespoon of olive oil, tabasco sauce, and juice from half an orange. Season with salt, pepper, and rosemary.

3
Done

Mix everything, cover with foil, and let it marinate for the next 30 minutes.

4
Done

In the meantime, you can start cooking the rice. Heat a saucepan over medium heat, fill it halfway with water and bring it to a boil.

5
Done

Add a pinch of salt, vegetable oil, and wild rice. Squeeze the juice out of the remaining orange and add the cinnamon sticks. Cook for 10-12 minutes.

6
Done

Add the almonds in a mortar and crush them. Heat a skillet over medium heat and add the crushed almonds. Toast them for 1 minute. Add the wild rice, whisked eggs, and give it a good stir. Season with salt, pepper, and add half of the parsley. Cook for 3 more minutes.

7
Done

Heat the remaining oil in a skillet over medium heat. Add the remaining red onion and the pork belly. When it starts to brown, add the garlic cloves, soy sauce, and white wine. Reduce the heat, cover with a lid, and simmer for 15 minutes.

8
Done

Remove the lid, add the remaining parsley and cook for 10 more minutes.

9
Done

Serve the pork belly on a bed of rice.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

920 kcal
Calories
28 g
Protein
85 g
Fat
59 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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