Aromatic Basil Pesto Risotto with Oven-Roasted Pork Belly
Basil Pesto Risotto, Whole Pork Belly Roasted in Oven, and Mozzarella Tomato Salad
This is another version of a dish utilizing basil pesto! I found mussels on sale at the mart for less than 3,000 won per pack, so I quickly grabbed a bunch. I also remembered I had a whole pork belly frozen, so I took it out to make a meal. I generously scooped out some basil pesto to prepare. This meal offers a delightful combination of flavors and textures.
Basil Pesto Risotto Ingredients- Soaked rice for 2 servings (approx. 1.5 cups)
- Mussels, about 1 handful (approx. 200g)
- Pork belly, 1 piece (approx. 300g)
- Shiitake mushrooms, 2
- Oyster mushrooms, 1 handful
- Garlic, 5-6 cloves, minced
- Onion, 1/2, chopped
- Olives, about 5
- Peperoncino, about 5 (adjust to taste)
- Parmesan cheese, grated (to taste)
- Basil pesto, generously (2-3 Tbsp)
- Milk, 1 cup (200ml)
- White wine, about 3 Tbsp (45ml)
Oven-Roasted Whole Pork Belly Ingredients- Whole pork belly
- Garlic cloves
- White part of 1 leek
- Ginger, 2 slices (thinly sliced)
- Herbs (e.g., rosemary, thyme)
- Salt (to taste)
- Black pepper (to taste)
- Bay leaves, 2-3
- Red wine
- Whole pork belly
- Garlic cloves
- White part of 1 leek
- Ginger, 2 slices (thinly sliced)
- Herbs (e.g., rosemary, thyme)
- Salt (to taste)
- Black pepper (to taste)
- Bay leaves, 2-3
- Red wine
Cooking Instructions
Step 1
1. Prepare Risotto and Pork Belly: Soak the rice for about 30 minutes beforehand. Clean the mussels and boil them in water until cooked. Separate the mussel meat and set aside, reserving some shells for garnish. Do not discard the mussel cooking water, as it will be used for the broth. Cut the pork belly into bite-sized pieces. Trim the shiitake mushrooms and cut them, along with the oyster mushrooms, into manageable pieces. Slice the onion and mince the garlic.
Step 2
2. Start Sautéing for Risotto: Heat a generous amount of olive oil in a deep pan over medium-low heat. Add the minced garlic and sliced onion, and sauté until fragrant. Be careful not to burn the garlic; developing a sweet aroma is key.
Step 3
3. Add and Sauté Other Ingredients: Add the cut pork belly, shiitake mushrooms, oyster mushrooms, and olives to the pan. Continue to sauté over medium heat until all ingredients are nicely browned and cooked through. The pork belly will render its fat, contributing to the delicious flavor.
Step 4
4. Add Rice and Broth: Add the separated mussel meat and cook briefly. Then, add the soaked rice and pour in the white wine, allowing the alcohol to evaporate. Next, add about 3 ladles (approx. 150ml) of mussel broth, a little chicken stock if needed, and 1 cup (200ml) of milk. Stir well to combine the rice with all the ingredients. Once the liquid is reduced, add the mussels with shells. Continue to cook, stirring, until the rice is al dente.
Step 5
5. Finish the Risotto: Gradually add more milk and mussel broth as needed, stirring continuously until the rice is tender and creamy. Once the rice reaches your desired consistency, turn off the heat. Stir in a generous amount of basil pesto, ensuring it is evenly distributed throughout the risotto. Finish by sprinkling grated Parmesan cheese for extra flavor. Your delicious basil pesto risotto is now ready!
Step 6
6. Season the Oven-Roasted Pork Belly: Score the skin of the pork belly with a sharp knife. Season all sides generously with herb salt, black pepper, and dried herbs. Rub the seasoning into the scored skin for maximum flavor penetration.
Step 7
7. Prepare for Roasting: Lightly oil an oven pan. Add the whole garlic cloves, the white part of the leek, and the sliced ginger. Cook over low heat until fragrant. This step helps to remove any gamey smell from the meat and adds aromatic depth.
Step 8
8. Sear Pork Belly and Deglaze with Wine: Place the seasoned pork belly onto the pan with the aromatics. Sear over medium heat until all sides are golden brown. Once seared, pour in about 1/2 cup (120ml) of red wine and cook for about 1 minute to let the alcohol evaporate. The wine tenderizes the meat and adds a rich flavor.
Step 9
9. Oven Roasting: Transfer the seared pork belly and the pan juices, along with the aromatics, to an oven-safe dish or pan. Place the bay leaves on top of the pork. Roast in a preheated oven at 200°C (400°F) for about 40 minutes, or until the skin is crispy and the meat is tender and juicy. Cooking time may vary depending on your oven.
