serves 2
difficulty Moderate
equipment
  • slow cooker
  • pan
author Sherie
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
    a small bowl of peanuts  
  1. using slow cooker, dump everything in except salt.
  2. let it cook and simmer for at least 4 hours before adding salt. if u like your peanuts to be totally soft with no bite, soak it overnight.
  3. add salt, to taste.
300 g   300 g pork belly (cut)  
  1 l 1 l chicken stock  
    a handful of black eye peas  
    salt (to taste)  
  1 cup 1 cup arborio rice (or if you don’t have Arborio rice, just use the Sushi rice)  
  1. wash rice and drain.
  2. cook the rice with 2 bowls of the soup above using medium heat.
  3. once it boils, turn down the fire to low and let it simmer for at least 5-10 minutes till the rice softens but not porridge-like (this is where you’re in full control over what kind of texture you prefer your risotto to be. so, adjust the timing accordingly)
  4. garnish with chopped spring onions before serving
    spring onions (chopped, to garnish)