The miso pork belly is incredibly addictive. Once you have cooked it, try replacing the pork with chicken breast or tofu, and use chicken or vegetable stock instead of the braising liquid.
1.5kg pork belly
1 tbsp sea salt
1½ tsp coriander seeds, toasted and ground
1½ 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
2 tbsp shiro miso
30ml red wine vinegar
15ml soy sauce
15ml fish sauce
1. Preheat the oven to 150C. 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 four hours or until the pork is very tender. When ready, allow it to cool in its juices, then cover and refrigerate it for at least one night.
2. Remove the pork from the dish, scrape off the seasonings, strain solids from braising liquid and set liquid aside. Cut pork into 12 equal cubes. Put the sugar in a small, heavy-bottomed saucepan over medium high heat to make a caramel sauce. Do not stir. When the sugar is dark amber, add 60 grams of butter and water.
3. 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 120ml of the pork braising liquid, 60ml of 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.
4. Coat the bottom of a non-stick frying pan 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.