Eat, Sleep, Belly Rubs Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Preheat the oven to 200°C (400°F). Score the skin of the pork belly in a crosshatch pattern and season generously with salt and pepper. Place it on a roasting rack in a baking dish.

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. Rest the pork belly for 10 minutes before slicing.

3. 3

   Cook the Arborio Rice

   While the pork is roasting, bring a pot of water to a boil. Add the Arborio rice and cook according to package instructions, usually about 15-20 minutes, until al dente. Drain and set aside.

4. 4

   Sauté the Vegetables

   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced carrots and sauté for about 5 minutes until they start to soften. Then, add the frozen peas and corn, and cook for another 3-4 minutes.

5. 5

   Combine the Rice and Vegetables

   Add the cooked Arborio rice to the skillet with the sautéed vegetables. Stir well and season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.

6. 6

   Serve

   Slice the pork belly into portions and serve it over a bed of the Arborio rice and vegetable mixture. Enjoy your crispy pork belly with a generous helping of belly rubs!