Greg hume: chef
Greg began his training to become a chef in 2004. During this time he worked at The Blue Duck, The Crown Plaza, Perth and Duende Tapas Bar. In 2008 Greg qualified and soon after he became the Sous Chef of Duende Tapas Bar. Following this he attained the head chef role at The Suite in Subiacco and later worked at Mosmans Restaurant before traveling overseas. Greg spent 2 years in Canada where he worked in restaurants on ski fields in Banff, Whistler and Sun Peaks. Since returning to Perth Greg has been working at Clarences Bar in Mount Lawley where he was head chef for 1 year and now works as a chef de partie while he studies business at Murdoch. Greg enjoys the daily challenge of being a chef where not any two days are the same, the creativity of designing a new dish or menu and the life long friendships that it brings.
Winter: Roasted Pork Belly with Wintery Risotto
750 g Pork Belly
Large pieces of carrot and onion (to sit the belly on)
1/4 of a butternut pumpkin
Half a head of cauliflower
1 field mushroom
2 cups of Arborio rice
100 mL white wine (optional)
800 mL vegetable stock
40 g butter
40 g parmesan
A small bunch of chives
A small bunch of Basil
Salt and pepper to taste
Preheat oven to 150° degrees Celsius. Pat the pork belly dry with paper towel, pour over some olive oil over a generous amount of salt and pepper on the top. Place on a baking tray on top of a bed of largely chopped carrots and onions and pour water underneath - the water helps to keep the belly moist and the carrots and onions keep the water from actually touching it, whilst adding flavour. The corrots and onions either be discarded or turned into a stock to be used at a later date). Cook for 1.5 hours and then turn the oven up to 200°degrees Celsius for another 30 minutes, to crisp up the top.
When there is 20 minutes left on the belly timer, place the diced butternut pumpkin, pieces cauliflower chopped mushroom on a baking tray with olive oil, salt and pepper. Place in the oven until cooked.
Put some olive oil in a pan and let it heat up before adding 2 cups of Arborio rice. Toast the rice for 2-3 minutes until the oil coats the rice and then add 100 mL of white wine to the hot pan. Once the wine has cooked down add 400 mL of the hot stock and agitate the pan. Agitate the pan often until the stock has almost cooked down and then add what is left of the stock one ladle at a time (shaking the pan often throughout). If the rice is not al dente, continue to add more stock until it is. Fold in the butter, parmesan, chopped chives, chopped basil and some salt and pepper to taste, then fold in the roast vegetables.
By now the pork belly should be ready to be rested for 5 minutes and then sliced (turn it over to cut it and use the heal of the knife to break through the crispy skin).
To plate, spoon the risotto into a bowl and place the pork belly on top. Garnish with 2 sprigs of chives.
Ingredient in focus: Pork