Potbelly with Pumpkin Risotto

I was so surprised to see Potbelly being used by a television chef, that I just had to copy it.
It is a nice seasonal recipe anyway, and I am sure will be just as delicious with other pork.

Preparation time 1-2 hours

Cooking time 1 to 2 hours


Ingredients

For the pork belly

1kg/2lb 2oz boneless pork belly

1 onion, cut into chunks

2 bay leaves

4 sprigs fresh flatleaf parsley

½ tsp black peppercorns

1 cinnamon stick, broken in half

50g/2oz butter

2 tbsp honey


For the pumpkin risotto

300g/10½oz pumpkin, peeled, seeds and pulp removed, cut into large chunks

50g/2oz butter

1 onion, finely chopped

1 garlic clove, finely chopped

250g/9oz risotto rice

150ml/5fl oz dry white wine

1 litre/1 pint 15fl oz pork stock (reserved from poaching the pork belly)

2 tbsp mascarpone

25g/1oz parmesan, freshly grated

1 punnet pea shoots, optional, to serve



Method

1. Place the pork belly, onion, bay leaves, parsley, peppercorns and cinnamon stick into a large pan. Cover with water, place over a high heat and bring to the boil. Reduce the heat and simmer for 1½ hours. Remove from the heat and allow the pork belly to cool in the cooking liquid.

2. When the pork and cooking liquid are cold, remove the pork from the pan and set aside to drain. Strain 1 litre/1 pint 15fl oz of the cooking stock through a sieve into a separate pan.

3. Preheat the oven to 200C/400F/Gas 6.

4. For the pumpkin risotto, place the pumpkin onto a roasting tray and roast for 25-30 minutes until tender.

5. Transfer the pumpkin to a food processor and blend to a purée.

6. Meanwhile, heat a frying pan until hot, add the butter, onion and garlic and fry over a low heat for two minutes.

7. Add the risotto rice and fry for one minute, stirring well.

8. Add the wine and increase the heat. Simmer the wine until it is completely absorbed by the rice, then gradually add the pork belly stock, a ladleful at a time, stirring well until the stock has been absorbed before adding him to the next ladleful. Continue to add the stock until the rice is tender, but still a little al dente (retaining bite).

9. Add the puréed pumpkin, mascarpone and parmesan and stir well. Season, to taste, with salt and freshly ground black pepper.

10. Meanwhile, to finish the pork, cut the cooked pork belly into 1cm/½in thick slices.

11. Heat a separate frying pan until hot, add the butter and honey, then fry the pork slices, in batches, until crisp and golden-brown.

10. To serve, spoon the risotto onto each plate. Cut the slices of the pork belly in half, then arrange four pieces into the centre of each portion of risotto. Garnish with a sprinkling of pea shoots if using.