Best Pork Belly Ragu
- Number of Servings: 12
Ingredients
12 oz swiss chard2 lbs pork bellybroth to cover
Brown pork belly pieces. Put in pressure cooker and cover with broth. Cook at high pressure for one hour. Quick release.
Move pork belly pieces into food processor. Add chard to hot stock, bring back to pressure and cook for one minute. Use quick release.
Process pork belly and a bit of broth till awesome.
Remove all but an ounce or two of pork belly and transfer chard to food processor. Process for a few pulses, leaving visible pieces.
Combine chard and pork belly and nom away!
Serving Size: Makes 12 3.5 ounce servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLBYMYONESIES.
Move pork belly pieces into food processor. Add chard to hot stock, bring back to pressure and cook for one minute. Use quick release.
Process pork belly and a bit of broth till awesome.
Remove all but an ounce or two of pork belly and transfer chard to food processor. Process for a few pulses, leaving visible pieces.
Combine chard and pork belly and nom away!
Serving Size: Makes 12 3.5 ounce servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLBYMYONESIES.
Nutritional Info Amount Per Serving
- Calories: 397.3
- Total Fat: 40.1 g
- Cholesterol: 54.4 mg
- Sodium: 74.9 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.6 g
- Protein: 7.6 g
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