Pork Belly With Farina & Grilled Apricots

Recipe for pork belly with cream of wheat and grilled apricot chutney

I love the combination of pork and apricots. For this dish we slow cooked the pork belly for 7 hours. When cool, it was sliced before being deep-fried to order. I knew I was going to be serving the pork with a grilled apricot chutney. The question was what to serve it on.

I’ve been tinkering with farina recipes for a while now. I think it’s a perfect accompaniment for many dishes. I know everyone is using heirloom grains and whatnot, but I wanted to resurrect your grandma’s farina. It’s found in every grocery store, inexpensive and it’s neutral flavor makes it great for customizing.

How would you make it?

Farina

Makes approx 6 4oz servings

Farina/Quick Creamy Wheat (Quaker) 115 g or 1 1/2 cups + 1 tsp

Pork Stock 415 g or 14 oz

Whole Milk 425 g or 14 oz

Extra Sharp Cheddar Cheese, Grated 80 g or 1/3 cup

Smoked Paprika .5 g or 1/4 tsp

Aleppo (or other hot dried) Pepper .5 g or 1/4 tsp

Mix the stock, milk and spices together. Bring to a simmer. Slowly whisk in farina. Let cook 3-5 minutes. Whisk in cheese. Done.

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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