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Pulled Pork Arancini Recipe

Ben, one of our account managers, made these absolutley delicious pulled pork arancini balls for a team lunch recently and we just had to share them. In terms of pulled pork recipes, this pulled pork arancini a great one to try for new ways to use our beloved black treacle, slow cooked pulled pork. Acidic white wine & a dash of lemon balance out the rich risotto and our Black Treacle Marinated Pulled Pork in these crispy balls.⁠ If you want new arancini fillings ideas, pulled pork is actually a great shout for arancini, but you can also try these as bacon arancini or ham arancini using our other Great taste award winning products. Ben used Jamie Oliver’s recipe for arancini balls but gave it a jolly and foodie twist with our slow cooked pulled pork. Follow Jamie’s recipe below, with our pulled pork steps included!

Ingredients

The Jolly Hog BBQ British Pulled Pork (or try it with our British Outdoor Bred Ham or British Streaky Bacon)
– 2 onions
– 70 g Parmesan cheese
– 1 lemon
– 30 g unsalted butter
– Olive oil
– 500 g risotto rice
– 1 big pinch of saffron
– 175 ml dry Italian white wine
– 2 litres vegetable stock
– 1 litre vegetable oil

Method

– Start by putting a pack of your BBQ Slow Cooked Pulled Pork in the oven and cooking it according to pack instructions. Check on it as you prep your pulled pork arancini. You can switch this recipe and do it with our bacon or ham instead but we love this as a tasty pulled pork recipe.
– Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
– Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
– Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
– Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
– Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
– To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. In the middle of the filling, add a mouthful or so of pulled pork. Repeat with the remaining risotto and filling.
– For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
– Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
– Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.

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