Korean Pork Cheeks with Asparagus Risotto
recipe

A delicious recipe that combines tender pork cheeks marinated in Korean Bulgogi sauce with creamy risotto featuring seasonal asparagus. Perfect for a special dinner!
Preparation Time: 2 hours
Serving Size: 4

Ingredients:

- Bulgogi Marinade:
- 5 tbsp ginger, thinly sliced
- 5 tbsp garlic, thinly sliced
- 100 ml Japanese soy sauce
- 100 ml rice vinegar
- 50 ml sugar
- Beef broth (enough to cover the cheeks)
- Pork Cheeks:
- 2 malt pork cheeks (1 per person)
- Risotto:
- 100 g risotto rice
- 1 liter chicken broth
- 100 ml white wine
- 1 onion, finely chopped
- 50 g butter
- 50 g Parmesan cheese, grated
- Seasonal Asparagus:
- 200 g asparagus (peeled and chopped)

Instructions:

1. Prepare the Bulgogi marinade: Slice the ginger and garlic thinly. In a pot, combine soy sauce and rice vinegar, and bring to a boil. Add sugar, garlic, and ginger slices. Boil briefly and let it steep.
2. Prepare the pork cheeks: Place the cheeks in the Bulgogi marinade and cook over low heat until tender (about 1.5 hours).
3. Prepare the risotto: In a pan, melt butter and add the chopped onion. Sauté until soft. Add the risotto rice and cook for a couple of minutes. Pour in the white wine and stir until absorbed.
4. Gradually add chicken broth (about 100 ml at a time), stirring continuously until the liquid is absorbed. Continue this process until the rice is al dente.
5. When the risotto is nearly done, add the chopped asparagus (not the tips) and mix well. Finally, stir in the grated Parmesan cheese until well combined.
6. Serve the pork cheeks on a plate alongside the risotto, garnished with the asparagus tips.
Nutritional Information (per serving):
Calories: 600 kcal
Protein: 40 g
Fat: 30 g
Carbohydrates: 50 g
Fiber: 3 g
Sugars: 5 g

Reviews: 4.69 (5600 reviews) ★★★★★ share