Chinese Roast Pork Belly & Mushroom Risotto

A little clash of cultures tonight as Chinese Roast Pork Belly meets Italian Mushroom Risotto. This takes a little preparation as I marinade the pork in oil, soy sauce, a crushed star anise and a squeeze of maple syrup for a couple of hours before readying a hot oven (200 degrees celsius) and cooking for around half an hour, seasoning each side and turning halfway through. I slice before putting on a plate.
The mushrooms take some preparation too as I soak the dried mushrooms in hot water for half an hour before straining and reserving the liquid for use in cooking the rice. I also add chopped fresh mushrooms too.
I wasn't sure how this dish would turn out, but I really really like it! Mushrooms are quite complementary to savoury dishes and the roast pork is no exception, the dark pork glaze beautifully complementing our fungal friends.

Chinese roast pork belly and mushroom risotto