Crispy Pork Belly & Morel Rice Sauté

A rich, savory dish that balances the deep earthiness of morels with the decadent texture of rendered pork belly and melted Swiss cheese.

Ingredients

• 8 oz Pork belly, sliced into small bite-sized pieces
• 4 oz Morel mushrooms, cleaned and sliced
• 1.5 cups Cooked white rice
• 1 Carrot, finely diced
• 2 cups Fresh spinach
• 1/2 cup Swiss cheese, shredded
• 1 tbsp Butter
• Salt and black pepper, to taste

Instructions

Begin by rendering the fat from the pork to use as your cooking base for the vegetables and mushrooms.

1. In a large skillet over medium heat, fry the pork belly until the fat has rendered and the meat is golden and crispy. Remove the pork with a slotted spoon and set aside, leaving the fat in the pan.
2. Add the diced carrots to the skillet and sauté in the pork fat for about 5 minutes until softened.
3. Add the sliced morels to the pan and sauté for 5 minutes until they are browned and fragrant.
4. Stir in the cooked rice and butter, tossing well to coat the grains in the pan juices.
5. Add the spinach and toss gently for 1 minute until just wilted.
6. Return the crispy pork belly to the skillet, season with salt and pepper, and sprinkle the Swiss cheese over the top. Cover with a lid for 1 minute until the cheese is fully melted.

Serve hot with an extra crack of black pepper to balance the richness.