Roasted Pork Belly Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Preheat the oven to 425°F (220°C). Score the skin of the pork belly in a crosshatch pattern and season generously with salt and pepper. Place the pork belly in a roasting pan and drizzle with olive oil.

2. 2

   Roast the Pork Belly

   Roast the pork belly in the preheated oven for about 1 hour, or until the skin is crispy and the meat is tender. Baste the pork belly with the rendered fat halfway through cooking.

3. 3

   Prepare the Butternut Squash

   While the pork is roasting, peel and dice the butternut squash into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven alongside the pork for the last 25-30 minutes until tender and caramelized.

4. 4

   Cook the Farro Risotto

   In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the farro and cook for 2-3 minutes. Gradually add 4 cups of water or broth, stirring frequently, until the farro is tender and creamy, about 25 minutes.

5. 5

   Fry the Shallots

   Thinly slice the shallots. In a small pan, heat chili oil over medium heat. Add the shallots and fry until golden brown and crispy. Remove and drain on paper towels.

6. 6

   Combine and Serve

   Once everything is cooked, plate the farro risotto, top with roasted butternut squash, and slice the pork belly to serve alongside. Garnish with fried shallots and fresh sage leaves.