Saturday, May 24, 2014

Honey Teriyaki Pork Risotto



Risotto is one of my comfort food when it rains, somehow I just like it when the weather is cold & moody, it warms me up. My favorite combination (also the easiest one), will always be bacon & mushroom risotto top with roasted walnuts, they're so easy to prepare & I always (almost) have these ingredients in my kitchen.

Today, I tried a different combination of another risotto recipe. Honey teriyaki pork risotto. This just popped in my head hence I gave it a try & the result came out not too bad.

Step-by-Step Cooking Tutorials :
The ingredients you'll need : long grain rice, olive oil, green peas, honey, teriyaki sauce, butter, soy sauce, dried parsley, vegetable stock & water, freshly ground black pepper, onion, garlic & pork belly.

You may buy store bought chicken/ vegetable/ beef stocks OR use your homemade stocks. I made this vegetable stocks with 2.5 tablespoon of vegetable stock + 1 litre of water.

Marinate the pork belly cubes for a minimum of 30 minutes.

Heat the olive oil in a large saucepan over medium heat.
Stir fry the pork cubes until cooked, about 6 minutes.

Add onion & garlic, pan fry until aromatic but not browned.

Add the rice.

Give it a quick stir to mix together with the pork cubes, onion & garlic.

Add the broth, enough to cover the rice. Cover with lid & let it simmer for about 10-15 minutes.

Check constantly, add more broth when the rice has absorbed the previous batch of broth.

Continue this for a few times until the rice has absorbed all the broth.
The rice will take about 30-40 minutes to cook until tender.

Add in the green peas, close the lid, & let it simmer for another 2 minutes.

Add the butter, dried parsley, & season with freshly ground black pepper & chili flakes, stir well.

Ready to serve.

Garnish with chopped fresh/ dried parsley with more chili flakes.



Honey Teriyaki Pork Risotto

Serves 4-6


Ingredients :
2 tablespoons olive oil
2 stripes pork belly, cubed
1 big / 2 medium onions, sliced
3-4 cloves garlic, minced
2 cups long grain rice, washed & drained
1 cup chicken/ vegetables/ beef stock
1/2 cup green peas
2 tablespoons butter
1/4 cup fresh/ dried parsley
Seasoning : ground black pepper & chili flakes

Marinate - Pork Belly
1/4 cup teriyaki sauce
2 tablespoons honey
1 teaspoon soy sauce

Directions :
  1. Marinate the pork belly cubes for a minimum of 30 minutes.
  2. Heat the olive oil in a large saucepan over medium heat.
  3. Stir fry the pork cubes until cooked, about 6 minutes.
  4. Add onion & garlic, pan fry until aromatic but not browned.
  5. Add the rice, give it a quick stir to mix together with the pork cubes, onion & garlic.
  6. Add the chicken/ beef/ vegetables broth, enough to cover the rice. Cover with lid & let it simmer for about 10-15 minutes.
  7. Check constantly, add more broth when the rice has absorbed the previous batch of broth. 
  8. Continue this for a few times until the rice has absorbed all the broth.
  9. The rice will take about 30-40 minutes to cook until tender. 
  10. Add in the green peas, close the lid, & let it simmer for another 2 minutes.
  11. Add the butter, dried parsley, & season with freshly ground black pepper & chili flakes, stir well.
  12. Serve immediately.


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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Saturday, May 24, 2014

Honey Teriyaki Pork Risotto

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Risotto is one of my comfort food when it rains, somehow I just like it when the weather is cold & moody, it warms me up. My favorite combination (also the easiest one), will always be bacon & mushroom risotto top with roasted walnuts, they're so easy to prepare & I always (almost) have these ingredients in my kitchen.

Today, I tried a different combination of another risotto recipe. Honey teriyaki pork risotto. This just popped in my head hence I gave it a try & the result came out not too bad.

Step-by-Step Cooking Tutorials :
The ingredients you'll need : long grain rice, olive oil, green peas, honey, teriyaki sauce, butter, soy sauce, dried parsley, vegetable stock & water, freshly ground black pepper, onion, garlic & pork belly.

You may buy store bought chicken/ vegetable/ beef stocks OR use your homemade stocks. I made this vegetable stocks with 2.5 tablespoon of vegetable stock + 1 litre of water.

Marinate the pork belly cubes for a minimum of 30 minutes.

Heat the olive oil in a large saucepan over medium heat.
Stir fry the pork cubes until cooked, about 6 minutes.

Add onion & garlic, pan fry until aromatic but not browned.

Add the rice.

Give it a quick stir to mix together with the pork cubes, onion & garlic.

Add the broth, enough to cover the rice. Cover with lid & let it simmer for about 10-15 minutes.

Check constantly, add more broth when the rice has absorbed the previous batch of broth.

Continue this for a few times until the rice has absorbed all the broth.
The rice will take about 30-40 minutes to cook until tender.

Add in the green peas, close the lid, & let it simmer for another 2 minutes.

Add the butter, dried parsley, & season with freshly ground black pepper & chili flakes, stir well.

Ready to serve.

Garnish with chopped fresh/ dried parsley with more chili flakes.



Honey Teriyaki Pork Risotto

Serves 4-6


Ingredients :
2 tablespoons olive oil
2 stripes pork belly, cubed
1 big / 2 medium onions, sliced
3-4 cloves garlic, minced
2 cups long grain rice, washed & drained
1 cup chicken/ vegetables/ beef stock
1/2 cup green peas
2 tablespoons butter
1/4 cup fresh/ dried parsley
Seasoning : ground black pepper & chili flakes

Marinate - Pork Belly
1/4 cup teriyaki sauce
2 tablespoons honey
1 teaspoon soy sauce

Directions :
  1. Marinate the pork belly cubes for a minimum of 30 minutes.
  2. Heat the olive oil in a large saucepan over medium heat.
  3. Stir fry the pork cubes until cooked, about 6 minutes.
  4. Add onion & garlic, pan fry until aromatic but not browned.
  5. Add the rice, give it a quick stir to mix together with the pork cubes, onion & garlic.
  6. Add the chicken/ beef/ vegetables broth, enough to cover the rice. Cover with lid & let it simmer for about 10-15 minutes.
  7. Check constantly, add more broth when the rice has absorbed the previous batch of broth. 
  8. Continue this for a few times until the rice has absorbed all the broth.
  9. The rice will take about 30-40 minutes to cook until tender. 
  10. Add in the green peas, close the lid, & let it simmer for another 2 minutes.
  11. Add the butter, dried parsley, & season with freshly ground black pepper & chili flakes, stir well.
  12. Serve immediately.


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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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