1.5kg pork belly, bones removed and skin scored*
2 chillies, cut lengthways and in half
4 cloves of garlic, cut into slices
1 onion, sliced
2 tsp NoMU Pork Rub, finely ground
15ml NomU Just Salt, finely ground
For the sauce
80ml (1/3 cup) water
80ml (1/3 cup) sake
80ml (1/3 cup) mirin
80g caster sugar
120g miso paste
1 tsp Shichimi Togarashi**
2 tsp sesame oil
For the garnish
combine the following
1 red onion, finely chopped
½ red chilli, finely chopped
1 cup Thai basil, finely Chopped
Crispy Pork Belly with Spicy Miso Sauce
For the sauce
Place all the ingredients in a deep bowl and whisk vigorously until well combined and smooth.
Preheat your oven to 140ºC. Pour the sauce into a roasting tin along with the bones, garlic, chilli and onion. In a pestle & mortar grind the NoMU Just Salt and NoMU Pork Rub until it resembles a fine powder. Rub all over the meat and into the slits of the skin. With kitchen paper, wipe the top of the skin clean. Place the pork belly in the roasting tin, cover with foil and place in the oven for 2 hours.
Remove the foil and place the pork onto a clean roasting tray. Turn the oven temperature up to 250ºC and place the pork back in the oven to crisp the crackling.
Pour all the cooking liquid through a sieve into a saucepan. Place over medium heat and simmer to keep warm and reduce slightly.
To serve, follow the lines of the scored skin and cut into squares. Drizzle with sauce and top with garnish.
TIPS:
* Ask your butcher to score the fat for you into perfect bite-sized squares. Alternatively use a very sharp knife or Stanley knife if you have one.
** Shichimi Togarashi, or Japanese 7-spice, is a spicy but fragrant blend available from Asian supermarkets.
Wine suggestions
I think we are moving into Shiraz country here and the great award winner, Eagles’ Nest Shiraz ticks all the buttons for a fruit forward judiciously oaked, truly elegant wine. Chilling it a tad before opening will just enhance the pleasure.
