Black Garlic & Miso Glazed Pork Belly with Kimchi Risotto

Instructions

1. 1

   Sear the pork belly on all sides in a hot pot until golden brown. (5 minutes)

   ~5 min
2. 2

   Add water, soy sauce, mirin, brown sugar, ginger, garlic cloves, and star anise to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the pork is very tender.

   ~90 min
3. 3

   Remove pork from the braising liquid. Strain the liquid and reserve 200ml for the glaze. Discard solids.

4. 4

   In a small bowl, mash the black garlic cloves into a paste. Whisk in the white miso paste and the reserved braising liquid until smooth. This is your glaze.

   ~5 min
5. 5

   Preheat oven to 200°C (400°F). Place pork belly on a parchment-lined baking tray and generously brush with the black garlic miso glaze. Bake for 15-20 minutes, or until the glaze is caramelized and slightly crisp.

   ~20 min
6. 6

   While the pork is baking, finely chop the kimchi. Mince the shallots.

   ~5 min
7. 7

   In a large skillet, melt butter over medium heat. Add minced shallots and sauté until softened, about 3 minutes.

   ~3 min
8. 8

   Add Arborio rice to the skillet and toast for 1-2 minutes until the edges of the grains are translucent.

   ~2 min
9. 9

   Add chopped kimchi and stir to combine with the rice. Begin adding warm chicken broth, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

   ~20 min
10. 10

    Stir in grated Parmesan cheese and a drizzle of sesame oil. Season with salt and pepper to taste.

    ~2 min
11. 11

    Slice the glazed pork belly. Serve the kimchi risotto in shallow bowls, topped with slices of pork belly. Garnish with thinly sliced scallions.

    ~5 min