Preparation / Directions:
Heat 1 tablespoon sesame oil in heavy medium skillet over medium- high heat. Add minced chili and sauté 1 minute. Add garlic and sauté 1 minute. Remove from heat. Add soy sauce, rice vinegar and pinch of sugar and stir to blend.
Strain through fine sieve into small bowl, pressing on solids with back of spoon. (Soy sauce mixture can be prepared 1 day ahead. Refrigerate.)
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped shallots and sauté 2 minutes.
Add sliced shiitake mushrooms and smoked pork and sauté 6 minutes. Add rice and stir 1 minute. Add 3 cups chicken stock and bring to simmer, stirring occasionally.
Reduce heat, cover and simmer until rice is just tender but still firm to bite, stirring occasionally, about 20 minutes. Add chopped mustard greens and cilantro and stir 1 minute.
Mix in soy sauce mixture. Add more chicken stock by tablespoons if rice is dry. Divide risotto among bowls and serve.