1/2 pound pork side (sliced pork belly), cut into small strips
salt & pepper
1 medium yellow onion, diced
4 medium garlic cloves, minced
1 cup basmati rice
6 cups vegetable or chicken broth
1 tsp dried parsley
2 cups frozen peas
1/2 cup shaved Parmesan
DIRECTIONS
Add the pork belly to a dutch oven over medium heat and season generously with salt and pepper. Cook the pork belly until crispy, about 10 minutes, then transfer the pork to a paper towel lined plate leaving any fat in the dutch oven.
Add the onion to the dutch oven with the pork fat and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and cook until fragrant, about 10 seconds.
Stir in the rice, broth, parsley, 1/4 tsp salt, and 1/4 tsp pepper. Bring to a boil over medium-high heat then cover the dutch oven and reduce the heat to low. Simmer on low heat, without removing the lid, for 20 minutes.
Uncover the dutch oven and stir the soup. Stir in the peas and simmer 2 more minutes. Season with salt and pepper to taste.
Ladle soup into bowls and serve topped with the crispy pork belly and shaved Parmesan.
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