Addictive: Miso-braised pork belly. Photo: Marcel Aucar
1.5kg pork belly
1 tbsp sea salt
1 1/2 tsp coriander seeds, toasted and ground
1 1/2 tsp black peppercorns, toasted and ground
2 bay leaves
1 large onion, sliced
5 cloves garlic, smashed with flat side of a knife
240ml freshly squeezed orange juice
1 tbsp minced eschallot
1 tsp minced garlic
120ml pork braising liquid
60ml caramel sauce
2 tbsp shiro miso
30ml red wine vinegar
15ml soy sauce
15ml fish sauce
Preheat the oven to 150°C.
Season the pork with salt and crushed spices and place it rind side up in a baking dish.
Scatter the bay leaves, onion and garlic over the pork. Add the orange juice and cover the dish tightly with aluminium foil. I also cover the pork belly with baking paper before covering the baking dish. Place it in the oven for 4 hours or until the pork is very tender.
When ready, allow it to cool in its juices, then cover and refrigerate it at least overnight.
Remove the pork from the dish, scrape off the seasonings, strain solids from braising liquid and set aside. Cut pork into 12 equal cubes.
Put the sugar in a small, heavy bottomed saucepan over medium high heat. Do not stir. When the sugar is dark amber, add 60 grams of butter and water. Stir until the bubbles subside and simmer for a minute. Remove from the heat.
In a small saute pan, melt the remaining butter over medium-high heat, add the eschallot and garlic and cook until translucent. Add the pork braising liquid, caramel sauce, miso, red wine vinegar, soy and fish sauce. Bring to a simmer, cook for 30 seconds or so and remove from the heat.
Coat the bottom of a non-stick frypan with olive oil, place it over a medium-high heat and sear the pork belly pieces on all sides until golden.
Add the miso glaze to the pork and coat well over medium heat, constantly turning. Reduce the sauce for one minute and serve immediately.
- Main Ingredients - Pork
- Cuisine - Japanese
- Course - Main-course, Dinner
- Occasion - Family meals, Dinner Party