UMAMI EXPLOSION! Pecorino, Black Garlic Butter & Hello Umami

• Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
• Fry the mushrooms for 5 - 6 minutes until golden brown.
• Deglaze with the white balsamic vinegar, then add the Hello Umami and fry for 1 more minute.
• Season to taste with salt and pepper, then remove from the pan and set aside.

• Melt a knob of butter in the same pan over medium-high heat. Fry the onion, the rosemary and half of the garlic for 1 - 2 minutes.
• Add the rice and half of the mushrooms, then mix well and fry for 2 more minutes.
• Set aside 25ml stock per person, then pour the rest into the rice.
• Simmer for 10 - 12 minutes until done, covered.

• Heat a clean deep frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
• Melt a knob of butter in the same pan over medium-high heat.
• Fry the pork for 8 minutes until evenly browned, turning regularly. Season with salt and pepper.
• Remove from the pan and keep warm under aluminum foil.

• Melt a knob of butter in the same pan over medium-high heat.
• Fry the rest of the garlic for 2 minutes.
• Reduce the heat to medium, then add the black garlic marinade, the reserved stock and half of the soy sauce (see Tip).
• Mix well and simmer for 2 minutes.

Health Tip: if you're watching your salt intake, use just half of the soy sauce.