Pork Orzotto
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
Pork Orzotto orzotto con maiale is an Italian recipe made with pearl barley, spinach and pork mince. This is an analogue of risotto, but not from rice, but from pearl barley, therefore it is often called perlotto. For orzotto, you can take not only pork, any meat is suitable, be it pork, beef or lamb. You can also use pork and beef or other combinations of different types of meat.
Recipe Ingredients
Cooking Recipe
To cook the Italian recipe pork orzotto, rinse the meat, remove the veins, cut into small pieces, and then mince in a meat grinder with large cells. To better feel the taste and aroma of pork, instead of a meat grinder, you can chop it finely, but this is a little tedious.
Peel the onion, wash and cut as small as possible - the finer the onion is cut, the more harmoniously it will be combined with minced meat. Too coarsely chopped onion will interrupt the taste of meat.
Sort the pearl barley and rinse well under running water, and then put it on a sieve and let the water drain completely. There is no need to fill barley with water, since we do not need porridge, but a kind of risotto.
Pour 1 tbsp into a deep frying pan. olive oil and heat through. Pour the chopped onion into the heated oil and fry lightly over medium heat for 2-3 minutes. Pour minced pork into a pan with fried onions. Mix everything well and fry for 10 minutes, stirring occasionally.
When the meat turns white, pour the grits into the pan and pour in another 1 tbsp. oils. Stir and fry lightly for 1 minute. Pour 3 scoops of chicken or meat broth over pearl barley, mix and cook perlotto over medium heat until the pearl barley absorbs all the broth. Pour another scoop of broth, mix and continue until the cereal is completely cooked.
After pouring the last ladle, add the washed and chopped spinach, salt, pepper and mix well. Drizzle pork orzotto with another tablespoon of oil, stir and cook for 3-4 minutes, stirring occasionally. Arrange the finished perlotto on plates, sprinkle with chopped herbs, drizzle with olive oil and serve hot.