Lunchbreak: Chef Riley Huddleston of I|O Urban Roofscape makes wild mushrooms with grilled corn and pork belly with kimchi

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Chef Riley Huddleston

I|O Urban Roofscape
The Godfrey Hotel
127 W. Huron
(312) 374-1830

Roasted Wild Mushrooms

1 lbs seasonal wild mushrooms
1 lbs Maitake Mushrooms
1 tsp chopped garlic
1 tsp chopped thyme
2 tbs olive oil

Clean mushrooms separately and place in two mixing bowls. Separate the Garlic, thyme, and oil between the two bowls. Place on two baking trays and roast at 300F for 15 to 20 minutes (some mushrooms may take longer than others).

Grilled Corn

4 ears of corn
olive oil

Clean corn and rub with oil, salt, pepper, then grill. Once slightly cooled cut kernels off cob.

Wild Mushrooms and Grilled Corn

1 cup roasted Maitake mushrooms
1 cup roasted wild mushrooms
1/2 cup grilled corn
1 tbs butter
1/4 tsp lemon juice
1/2 tsp chopped thyme, savory, parsley
1/4 cup arugula
1 tsp olive oil
1/4 tsp lemon juice

Sauté mushrooms in butter and season with salt and pepper.  Add the corn then lemon juice and herbs.  Place on a plate then toss arugula with oil and lemon juice and place atop the mushrooms.


Pork Belly with Kimchi

Pickling Liquid

  • 550 g rice wine vinegar (about 2 cups)
  • 2tsps soy
  • 1tsps sambal
  • 5oz agave
  • 2oz sugar
  • 1oz fish sauce
  • .5 Chile flake
  • 4tsps salt


Thai Paste:

  • 5oz agave
  • 4tsps sambal
  • 1tsp espolette
  • 1tsp paprika
  • 5oz sambal
  • 2tsps Lime juice
  • 1tsp fish sauce
  • 1tsp rice wine vinegar
  • Salt and pepper to taste



Once vegetables are cut, bring liquid to a boil and pour over. Let sit completely covered for 30 min. strain off liquid and set aside.  To make Thai paste, mix ingredients.


Pork Belly

Part 1

  • Pork Belly, Cut into squares and scored
  • 3oz Salt
  • ½oz Black Pepper


Part 2

  • 5oz Jalapeno
  • 2oz  Fresno chilis
  • 12oz White Onion
  • 11oz Celery
  • 5oz Fennel
  • 1oz  Garlic Clove

Large dice the vegetables.


Part 3

  • Pork stock



Season Part 1. Sear either in pans or on flat top until golden brown.  Place in a deep pan.  Sautee Part 2 in fat (butter or oil) and seasoning from part 1.  Once vegetables are soft, add to deep pan with Part 1.  Add Part 3.  Place in 275 degree oven for up to 4 hours until pork is tender.



Strain off some of the kimchi and mix with a little Thai paste and some fresh picked mint, basil, and cilantro.  Set this aside. Cut the pork belly in cubes 1in by 1in and skewer them, then season with salt and pepper. Get a pan hot with just a little oil and then sear the pork belly on all sides until hot. Now baste the sides with gochujang (the Thai paste you made).

Place kimchi on the plate with pork belly skewers on top.   Squeeze a little lime on skewers.

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