Syrian-Style Paella with Pork Belly
A fusion dish that combines the flavors of Syria and Spain. The creamy and fermented notes of the pork belly pair perfectly with the savory paella.
Ingredients
- ●1 pound Pork bellyScore the fat in a crisscross pattern
- ●1 cup Paella riceShort-grain rice is best for paella
- ●1/4 cup Fermented yogurtReplace with plain yogurt if not fermented
- ●2 tablespoons Syrian spice blendA mix of cumin, coriander, cinnamon, and allspice
- ●1 teaspoon Smoked paprikaAdds a smoky depth to the dish
- ●3 cloves GarlicMince the garlic before adding
- ●1 medium OnionChop the onion before adding
- ●2 cups Chicken brothUse low-sodium broth for best flavor
- ●2 tablespoons Olive oilUse extra-virgin for best flavor
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1 minute.
- 4
Add the pork belly and cook until browned, about 5 minutes.
- 5
Add the Syrian spice blend, smoked paprika, and chicken broth. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 7
Add the paella rice and stir to combine.
- 8
Cook for an additional 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- 9
Stir in the fermented yogurt and cook for an additional 2 minutes.
- 10
Season with salt to taste.
- 11
Serve hot, garnished with fresh herbs if desired.