Easy

Pork belly, artichoke and asparagus rice

Name: Pork belly, artichoke and asparagus rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Rice (dry round-grain); 200 g Fresh Pork Belly (1 cm dice); 360 g Artichoke (6 trimmed hearts; buy about 6 medium artichokes); 160 g Green asparagus (8, trimmed); 150 g Onion; 6 g Garlic (2 cloves); 40 g Tomato purée; 900 g Chicken stock; 30 g Extra virgin olive oil (20 g rice and 10 g slices); 4 g Parsley (chopped); 0.3 g Black pepper (or to taste); 1 g Salt (or to taste)

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

Rating Not yet rated

Rice with browned pork belly, artichokes and asparagus, finished with oven-baked artichoke slices.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

2.749 kcalwhole recipe

687 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Rice dish 30 to 60 minutes Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

Lunch

Preparation

BoilingBakingSautéing

Appliances

CasseroleOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 190°C. Slice two of the six artichokes very thinly, toss with 10 g oil and spread on a tray.
Bake for 12–18 minutes, turning once, until golden but not burnt. Cut the other four artichokes into eighths and the asparagus into pieces.
Brown the pork belly in the remaining 20 g oil in a wide casserole for 8–10 minutes.
Add the chopped onion and garlic and cook for 6 minutes.
Add the artichoke wedges, asparagus and tomato purée and cook for 3 minutes.
Add the rice, salt and pepper, stir and pour in the hot stock. Cook for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat until the rice and artichokes are tender.
Rest for 5 minutes and divide between four plates. Add all the artichoke slices and parsley just before serving.