[Foodie Friday Recipe] Sage Roasted Pork Belly with Fennel Risotto

Rose S. | December 16, 2022 | Real Food Recipes

Impress your holiday guests with this luxurious sage-roasted pork belly & fennel risotto!

This rich and decadent recipe just begs to be served at the holiday table! Tender, rich, and flavorful pork belly sits atop creamy risotto flavored with fennel and saffron, leaving your holiday guests delighted and your tummy and your palate satisfied.

It doesn’t require much chopping or preparation, but it does require a few hours of cook time, so be sure to plan ahead to allow for cooking.

Sage Roasted Pork Belly with Fennel Risotto

Serves: 6-8
Prep Time: 20 min
Cook Time: 190 min

Ingredients:

2 bunches of fresh sage (40g total)
Olive oil
Red wine vinegar
1.7 kg piece of higher-welfare boneless pork belly, skin on, scored (ask your butcher)
4 large bulbs of fennel
500 g risotto rice
1 big pinch of saffron
150 ml white wine
60 g Parmesan cheese
Boiling water

Instructions:

Preheat the oven to 220°C/425°F.
Pick the sage leaves into a pestle and mortar, smash up with a good pinch of sea salt and black pepper, then muddle in 3 tablespoons each of olive oil and red wine vinegar. Rub all over the pork, then roll it up lengthwise and secure with five bits of string. Sit it directly on the bars of the oven with a large shallow casserole pan beneath to catch the juices, and roast for 1 hour.
Trim and quarter the fennel, reserving any leafy tops in a little bowl of water. Pull the pan out of the oven and toss the fennel into the pan juices. Reduce the temperature to 180°C/350°F and roast for 1½ hours, or until cooked through, shaking the pan halfway through.
Transfer contents of the pan to a large pot over medium heat. Use tongs to move the pork and half the fennel to a platter, cover with foil, and leave to rest.
Mash or break up the remaining fennel in the pan. (Bring several cups of water to a boil in a separate saucepan or kettle.)
Stir the rice into the pan with the fennel for 2 minutes, then add the saffron. Pour in the wine and let it cook away.
Add some boiling water, stir until it’s been fully absorbed, then add some more. Stir regularly, adding more water until the rice is cooked – around 20 minutes.
Finely grate and beat in the Parmesan, season to perfection, adding more Parmesan, if you like, then loosen with water to an oozy consistency.
Pop the lid on, turn the heat off and let it sit while you remove the string and carve or slice the pork, sprinkling with the reserved drained fennel tops. Serve over the risotto.