Cured Pork Belly with Barley Risotto

Cured Pork Belly with Barley Risotto


1 cup barley
4 cups water or vegetable stock
4 tablespoons butter
1 clove garlic, minced
1/4 cup finely chopped onion
3/4 cup white wine
2 tsp. wild mushroom powder
2 pounds cured pork belly


Melt butter in pan. Add garlic and onion. Cook until onion is tender. Add cooked barley. Deglaze with white wine. Let wine cook out. Season with mushroom powder. Simmer until liquid is mostly gone and barley is creamy.

Grind curing salt, raw green barley, hard barley until it's a powder. Then rub onto pieces of pork belly. Seal in a sous vide plastic bag. Cook in sous vide bath in oven at 425 for about an hour until tender.

After that, sear pork belly in pan until golden brown crust forms on both sides (flip half way through cooking).

Plate pork belly with barley risotto and fresh cooked vegetables. Serve and enjoy!