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Pea and Rice Soup with Crispy Pork Belly

Inspired by the Italian dish "Risi e Bisi" this soup is made with peas and basmati rice then topped with crispy pork belly and shaved Parmesan cheese.

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17 people Yepped this recipe

servings: 4

total time: 40 minutes

added on 01/10/2019

recipe by: Frankie

INGREDIENTS

8 ounces pork belly, cut into small strips
salt & pepper
1 medium yellow onion, diced
4 medium garlic cloves, minced
1 cup basmati rice
6 cups water
1 tsp dried parsley
2 cups frozen green peas
1/2 cup shaved Parmesan

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DIRECTIONS

Add the pork belly to a Dutch oven over medium heat and season generously with salt and pepper.
Cook the pork belly, stirring occasionally, until crispy, about 10 minutes.
Transfer the pork to a paper towel lined plate leaving any fat in the Dutch oven.
Add the onion and garlic to the Dutch oven and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the rice, water, parsley, 1/4 tsp salt, and 1/4 tsp black pepper then bring to a boil over medium-high heat.
Cover the Dutch oven then reduce the heat to low and simmer, without removing the lid, for 20 minutes.
Uncover the Dutch oven and stir in the peas then simmer about 2 more minutes.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve topped with the crispy pork belly and shaved Parmesan.

17 people Yepped this recipe

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