INGREDIENTS
3 1/2
lbs Pork shoulder
1/2 cup
Bitter orange
1/4 cup
Cilantro
6 cloves
Garlic
1
Onion
1 tbsp
Oregano
3 1/2 cups
Chicken stock
1 cup
Coconut milk, Canned
1 cup
Arborio rice
3 tsp
Kosher salt
1
Kosher salt
1 pinch
Saffron, large
2 tbsp
Olive oil
1
Vegetable oil
1 tbsp
White vinegar
1 tbsp
Butter
1/4 cup
Parmigiano-reggiano
1 cup
White wine, Dry
8 cups
Water