Pork belly, artichoke and asparagus rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Fresh Pork Belly 1 cm dice 200 g
- Artichoke 6 trimmed hearts; buy about 6 medium artichokes 360 g
- Green asparagus 8, trimmed 160 g
- Onion 150 g
- Garlic 2 cloves 6 g
- Tomato purée 40 g
- Chicken stock 900 g
- Extra virgin olive oil 20 g rice and 10 g slices 30 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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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.
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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.
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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.
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Rest for 5 minutes and divide between four plates. Add all the artichoke slices and parsley just before serving.
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