Farro in pork broth with citrus and herbs (Farro in brodo di maiale) from Italian Slow and Savory by Joyce Goldstein

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Notes about this recipe

  • twoyolks on February 02, 2016

    I didn't make a pork broth based on a recipe but used some pork stock that I already had. I also used some leftover pork rib meat instead of the pork used to make the stock. The citrus compliments the pork and the farro well. I did need to use the citrus juice from the orange and lemon to brighten the farro. The ribs that I used had some chile pepper on it so it added a bit of heat to the dish which was very nice. In the future, I think I'd consider adding some spinach or Swiss chard.

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