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Almond Risotto Cakes with Caribbean Jerk Pork



  • Current rating: 5.0/5
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1 rating


1 cup 2 tbsp. olive oil, divided
1 large white onion, diced
2 cups arborio rice
1 cup white wine
6 cups chicken stock
8 oz. butter, unsalted
6 oz. parmesan cheese, grated
1 1/2 cups almonds, sliced and toasted
1 cup fresh parsley, minced
1 orange, zested
1 pork tenderloin, trimmed
Caribbean jerk seasoning, as needed
12 oz. red peppers, roasted
Salt, to taste
Black pepper, freshly ground, to taste
Chives, freshly chopped


  1. 1
    To make rice: Sauté the onion in a large pan over medium-high heat. Add the rice and stir to coat it with 2 tbsp. olive oil. Add the wine and constantly stir until all the liquid is gone. Add in 1 cup of the stock and stir until all the liquid is gone; repeat to use all of the stock. Mix in the butter, cheese, almonds, parsley, and zest and spread the rice onto a half sheet pan; use a spatula to smooth the top. Chill completely.
  2. 2
    To make jerk pork: Heavily dust the pork and grill it to medium. Chill completely. Slice it very thinly on a slicer.
  3. 3
    To make garnish: In a blender, puree the peppers and 1 cup oil until smooth. Taste, season with salt and pepper, and put the puree into a squirt bottle. Chill. Makes about 2 1/2 cups. Cut the risotto into cakes with a 2 1/2" ring mold and put one on each plate. Lay a few slices of grilled pork on top. Streak the plate with red pepper oil and chopped chives.

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cuisines North & South American, Other South American
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