Calabrian Pork Orzotto
Calabrian Pork Orzotto

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, calabrian pork orzotto. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Calabrian Pork Orzotto is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Calabrian Pork Orzotto is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have calabrian pork orzotto using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Calabrian Pork Orzotto:
  1. Make ready 0.5 Kilo pork shoulder Coarsely minced
  2. Prepare 2 shallots Roughly chopped
  3. Prepare 2 red bell peppers Diced roughly
  4. Get 3 Cloves Garlic , diced
  5. Prepare 2 Cinnamon sticks
  6. Make ready 2 Tablespoons chilli Dried flakes
  7. Make ready 2 Tablespoons Black pepper Grd
  8. Get 1 Teaspoon nutmeg Grated fresh (or grd)
  9. Get 1 Tablespoon fennel seeds Freshly toasted
  10. Make ready 800 Grams barley Pearl
  11. Prepare 2 Litres chicken stock Fresh
  12. Make ready 100 Millilitres Extra virgin olive oil
  13. Get 1 Bunch flatleaf parsley Chopped
  14. Make ready 1 Tablespoon oregano Dried
  15. Make ready 1 To Taste Sea salt
  16. Make ready 1 To Taste lemon juice Fresh
  17. Take 1 To Taste pecorino Grated (or parmesan)
  18. Prepare 2 Bay leaf
  19. Take 1 Tablespoon rosemary freshly chopped
  20. Get 0.5 Litre Dry white wine
Instructions to make Calabrian Pork Orzotto:
  1. Heat a heavy based wide pan with the oil until hot, add shallots, garlic, peppers & bay leaf. Cook over a medium heat until softened (but not coloured).
  2. Add spices & rosemary and cook gently for 2-4 minutes (do not colour). Add the barley and cook for a further 2 minutes until well coated with the spices.
  3. Add white wine and cook until liquid has been absorbed (4-5 minutes), add chicken stock & crumble in sausage meat in little chunks. Season lightly and cook as per risotto until barley is 'al dente' (20-30 minutes).
  4. Lower the heat to a very gentle simmer and cook for a further 20-30 minutes until creamy and rich, (you may need to add more liquid, water or chicken stock is fine) to make a thick soup like consistency.
  5. Finally when ready to serve drizzle in a little lemon juice to taste and remove from heat, add a fistful of grated pecorino/parmesan, the chopped parsley and a generous drizzle of extra virign (or for extra luxury truffle oil). Serve with some freshly baked ciabatta and enjoy.

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