Has anyone tried the above dish? He cooks the pork belly on a shelf over the dish with fennel then makes a risotto in the juices. BUT... pork belly is SOOOO fatty, has anyone done it? Did you find you had to remove some of the fat from the pan before you could make the risotto?
Am seriously tempted as I love all the key ingredients pork belly, risotto and fennel. And it feels like a good dish for light entertaining. But also have found in the past that when making pork belly I have to be very careful. I usually don't bother making a sauce from any of the juices because it's too fatty/rich and it makes me sick.