← All recipes

🐖 Oven Rice with Pork Belly and Lemon

610 kcal · 60 min · 4 servings

Ingredients

• 350 g Short-grain rice
• 300 g Pork belly (cured or fresh), cubed
• 900 ml Chicken broth (warm)
• 1 Stk Onion
• 1 Stk Red pepper, cubed
• 20 g Tomato paste
• 1 Stk Lemon, sliced
• 5 Stk Thyme (fresh)
• 20 ml Olive oil
• 6 g Salt
• 2 g Pepper

Instructions

1. 1. Heat the olive oil in an ovenproof pan. Fry the pork belly until crispy and remove it.
2. 2. Sauté the chopped onion and pepper in the pork fat until soft.
3. 3. Stir in the tomato paste and fry for 1 minute. Return the pork belly to the pan.
4. 4. Add the rice and stir for 2 minutes to coat it with the fat and tomato paste.
5. 5. Pour the warm chicken broth over the rice. Add salt and pepper. Bring to a boil.
6. 6. Place the lemon slices and thyme sprigs on top of the rice. Place the pan in the preheated oven at 180°C.
7. 7. Remove the pan when the liquid is absorbed and the rice is cooked. Let it rest for 10 minutes.

Nutrition per serving

• kcal: 610
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 72 g