Pork Archives - Fuel My Plate

Substitute orzo for rice and embrace the flavours of Italy with this lighter twist on a risotto.

When I first cooked orzotto, I mistook the name for the type of pasta used as the base. Traditionally, orzotto should be made with pearl barley – rather than orzo – but my pasta-loving fiancée liked it so month that it’s become a family favourite.

I’ve made several variations in the past, but this smoky orzotto recipe is undoubtedly my favourite.

Unlike risotto rice, the orzo only requires minimal attention and acts as the perfect canvas for my homemade pork meatballs, which I’ve paired with the flavours of Italy (think basil, lemon, garlic and tomatoes).

Any leftovers can then be turned into arancini for tomorrow’s lunch.

How To Make Pork Meatballs And Cherry Tomato Orzotto

Tips & Notes To Know

Budget cooking: Lean pork mince is one of the most economical cuts of meat you can purchase – and this is one of the best ways to use it. On average, a 500g pack of lean pork mince costs a little over £2.50 from major supermarkets, while a pack of orzo is at least half the price of carnaroli risotto rice.

Don’t overwork the mixture: Too much handling can make the meatballs tough and unpleasant. Mix until just combined with a fork, and then use an ice cream scoop to portion into even-sized balls.

Time saver: Orzo cooks faster than risotto rice and also requires less stirring on your part. Save this recipe for a busy weeknight when you’re tight on time, but still want to impress.

Orzotto with Lemon, Peas and Pork Meatballs

Pork meatballs and cherry tomato orzotto

Serves: 4 Prep time: 15 mins, plus 30 mins resting time Cook time: 25 mins 25 mins

Ingredients

For the meatballs
500 pork mince (5% fat)
1 banana shallot, finely chopped
2 garlic cloves, crushed
1 tbsp smoked paprika
3 tbsp panko breadcrumbs
30g parmesan cheese, finely grated
1 large free-range egg, beaten

For the orzotto
24 cherry tomatoes, on the vine
1 tbsp olive oil
2 banana shallots, finely chopped
2 garlic cloves, finely chopped
300g orzo pasta
1 litre of hot vegetable stock
150g frozen garden peas
1 lemon, zest and juice
50g cream cheese
40g parmesan cheese, finely grated, plus extra to serve
Large handful of fresh basil, finely chopped

Instructions

Step 1
Preheat the oven to 180C. To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper.

Step 2
Shape the pork mixture into 12 even-sized balls, then cover and chill for 30 minutes to firm up.

Step 3
Spread the pork meatballs out on two baking trays lined with parchment. Bake in the oven for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes.

Step 4
For the orzo risotto, heat the olive oil in a sauté pan over a medium heat and gently sweat the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch.

Step 5
Tip the orzo into the pan and toast for 2 minutes, stirring regularly so it doesn't catch. Add a ladleful of the stock and turn the heat down to a gentle simmer. Let the stock absorb before adding more.

Step 6
Continue adding the stock by the ladleful, stirring occasionally until the pasta has absorbed all the liquid – similar to a risotto.

Step 7
After 10 minutes, add the peas, lemon juice and zest and continue to simmer until all the stock has been used and the orzo is cooked through with a creamy, risotto-like texture; about 12 minutes.

Step 8
Once cooked, remove the pan from the heat and beat in the cream cheese and parmesan cheese. Season to taste and leave the orzotto to sit for 5 minutes.

Step 9
Divide between bowls and top with the pork meatballs, cherry tomatoes and an extra grating of parmesan cheese. Serve immediately with a side salad, if desired.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Percentage Of Pork Mince Should I Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean pork mince in this recipe as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince.

Inspired by Spain’s most iconic tapas, this homemade pizza layers Iberico pork with a spicy, bravas-style sauce for a deeply savoury, irresistible bite.

Homemade pizzas are just the best, aren’t they? Set aside a leisurely day at the weekend and you can make a big batch of the dough, ready to be frozen or baked later that day.

The rest of your time can then be spent perfecting my bravas-inspired tomato and garlic sauce, which is so good you’ll want to bottle it.

The flavours pair beautifully with thin slices of Iberico pork, which is comparable to wagyu beef in flavour and tenderness. Make this pizza for a special occasion and you’re guaranteed to impress your dinner guests.

How To Make Iberico Pork Pizza With Flavours of Patatas Bravas

Chef Catling’s recipe notes
Recipe: Iberico pork pizza with flavours of patatas bravas
Frequently asked questions

Tips & Notes To Know

Look for bread flour or 00 flour: They give better chew and structure. Standard plain flour works, but won’t be as stretchy.
Pull, don’t roll: Gently stretch the dough with your hands, rather than using a rolling pin, to preserve air bubbles for a light, chewy crust. Don’t worry if it’s not a perfect circle — rustic is good.
Less is more: Avoid adding too many toppings to the base, otherwise it will get weighed down and go soggy.
No pizza stone? Use an upside-down baking sheet and whack the oven up to at least 220C to to mimic the high heat of traditional pizza ovens.

Iberico pork pizza with flavours of patatas bravas

Serves: 4 Prep time: 30 mins, plus 2 hours resting time Cook time: 35 mins 35 mins

Ingredients

For the pizza base
7g dried yeast
325ml lukewarm water
250g wholemeal bread flour
250g plain bread flour
1 tsp smoked salt
1 tsp granulated sugar
1 tbsp extra-virgin olive oil, for shaping, plus extra for drizzling
Semolina, for sprinkling

For the bravas sauce
2 tbsp olive oil
1 white onion, finely chopped
5 garlic cloves, crushed
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1 tsp sugar
Small handful of fresh flat-leaf parsley, finely chopped

For the toppings
200g lighter mozzarella cheese, torn into small chunks
1/2 x 280g jar chargrilled mixed peppers, sliced
16 mixed cherry tomatoes, halved
1 courgette, thinly sliced into rings
1/2 tbsp olive oil
400g Iberico pork medallions

To serve
1 tbsp pine nuts
Small handful of rocket leaves, to garnish

Instructions

Step 1
To activate the yeast, pour into a glass with the lukewarm water and leave to stand for 5 minutes (you’ll know it’s ready when little bits of the yeast rise to the top and air bubbles have appeared on the surface).

Step 2
Tip the flours, salt and sugar into a stand mixer with a dough hook attached and mix well. Make a well in the centre and pour in the yeast liquid. Turn on the motor and knead for 6-8 minutes or until the dough is shiny and springy to the touch.

Step 3
Tip the dough out onto a lightly-floured work surface and cut into four, equal-sized balls. Knead each piece for 2 minutes, then roll into balls and place on a lightly-floured baking tray. Cover with a damp tea towel and leave to rise in a warm place for 2-3 hours or until doubled in size.

Step 4
To make the bravas sauce, heat the olive oil in a saucepan and sauté the onion gently for 5 minutes until starting to soften, but not coloured. Stir in the garlic and cook for 1 minute more.

Step 5
Add the chopped tomatoes, tomato purée, smoked paprika, cayenne pepper and sugar and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until thickened. Season to taste and stir through the chopped parsley. Remove from the heat and leave to cool.

Step 6
When ready to make the pizza bases, place your pizza peel or baking tray(s) in the oven at 220C to heat up. Knock the dough back, then lightly oil your hands and stretch each ball of dough into a circle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.

Step 7
Evenly spread the bravas sauce over each base, leaving a small border at the sides. Top each pizza with 50g mozzarella equally, followed by 4 cherry tomatoes and a small handful of peppers and courgette rings.

Step 8
Heat the remaining olive oil in a frying pan over a medium-high heat and lightly season the Iberico pork. Sear the medallions, in batches, for 1 minute on each side or until golden brown. Remove from the heat and divide between each pizza base.

Step 9
Remove the pizza peel or baking sheet(s) from the oven and lightly sprinkle each one with semolina. Gently slide each pizza on top (you may need to do this in batches) and cook for 8-10 minutes until the bottom is crisp, the pork is cooked through, and the cheese is bubbling.

Step 10
Drizzle each pizza with extra-virgin olive oil and top with a sprinkling of pine nuts and a few rocket leaves before serving.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Is Iberico Pork?

Iberico pork comes from the Iberian black pig, a breed native to Portugal and areas of southern and central Spain. These pigs are often free-range and feast on a diet of acorns, which results in deeply marbled and nutty meat. It’s often likened to Wagyu beef because of its tenderness and rich flavour profile

What’s The Difference Between Plum And Canned Chopped Tomatoes?

Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour.

It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce.

How Do You Stop Your Pizza Base From Sticking?

If you’re not using a pizza stone, a non-stick pizza peel or baking sheet, lightly rubbed with olive oil, is a must. Sprinkling it with semolina also creates a gritty, non-stick base and adds a slight crunch to the bottom of the pizza.