Barbecue Risotto

Ingredients

Whole Pork Belly 200g 조림장 : Seasoned Soy Sauce 30g, Whole Peppercorns 2g, Balsamic Vinegar 30g, White Pepper 1g 청국장리조뜨 : Rice 150g, Cheonggukjang Powder 15g, Vegetable Broth 200g, Potato 30g Olive Oil 15g, Nutrient-rich Chives 20g 곁들이채소 : Red Cabbage 30g, Apple 70g, Garlic 25g, Olive Oil 10g

Instructions

1. 1

   Cut the apple and red cabbage into bite-size pieces.

   
2. 2

   Cut the potato into small cubes and thinly slice the nutrient-rich chives to make cheonggukjang risotto.

   
3. 3

   Stir-fry the prepared side vegetables in olive oil.

   
4. 4

   Blanch the prepared whole pork belly in water to about 80% cooked, then add 200g water to the braising sauce ingredients and simmer to cook.

   
5. 5

   Reduce the whole pork belly braising in the sauce until only about a tablespoon of sauce remains.

   
6. 6

   Plate the side vegetables together with the cheonggukjang risotto.