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Miso Roasted Pork Belly
Miso adds an intense sweet-salty flavour to the pork and gives it a fabulous Asian twist.
- Yields: 4 |
- Difficulty: Difficult
- Prep Time : 8:0 hours |
- Cook Time : 60 mins
issue 57
Ingredients
Miso Glaze
200 g miso purée
600 ml pork stock
50 g fresh ginger, peeled and finely grated
30 g garlic, finely grated
30 g lemon grass, finely chopped or grated
50 ml fish sauce (add extra if you prefer more salty)
50 ml Soy sauce
1 orange, zest and juice
1 Tbsp (15 ml) tamarind paste
5 lime leaves
3 Tbsp (45 ml) honey
fresh coriander, to taste
2 Tbsp (30 ml) plum sauce
600 g pork belly (pre-cooked in stock)
Slaw
40 g purple cabbage, thinly sliced
40 g white cabbage, thinly sliced
20 g carrots, finely julienned
10 g pickled ginger, thinly sliced
fresh coriander, picked
2 tbsp (30 ml) sweet and sour sauce
Crushed Sweet Potato
250 g sweet potato, unpeeled, diced
20 g ginger, small dice
10 g cashew nuts, cracked
10 g peanuts, cracked
10 g macadamia nuts, cracked
20 g brown sugar
50 g unsalted butter
Onion Salad
25 g spring onion, thinly sliced
25 g red onion, thinly sliced
fresh coriander, picked
30 g crispy fried onion
mixed black and white sesame seeds
Method
Miso Glaze
Combine the ingredients and bring to a simmer – add the pork belly and simmer for a further 1 hour – remove and stand for 30 minutes.
Remove the pork from the miso stock and set aside – strain the miso sauce through a chinoise and keep aside – reduce if necessary (check the seasoning).
Trim the sides of the pork belly when cool (keep the trimmings).
Crushed Sweet Potato
Preheat the oven to 180 °C.
Combine the ingredients and roast 20 for minutes, or until the potato is soft.
Crush and mix the ingredients, add the pork trimmings, quenelle and keep aside.
Slaw
Combine the ingredients with the sweet and sour sauce.
Onion Salad
Combine the ingredients together.
To Assemble
Preheat the oven to 180 °C .
Warm the glaze and brush over the pork belly and roast for 6 minutes to warm through – brush with glaze again. Slice the pork belly into 4 portions.
Heat the crushed sweet potato for 4 minutes in the oven at 180 °C.
Plate the pork belly, with a serving of crushed sweet potato, slaw and onion salad.
Finish with crispy onions and sesame seeds.
Serve with a little miso glaze on the plate.
