Crispy Miso Pork Belly

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

An irresistibly rich pork roast recipe with Asian flavours like miso, mirin, fresh ginger, and rice wine. Served with a simple blanched bok choy (and steamed rice if desired) for a perfect weekend meal. Mirin is a Japanese sweet rice wine made for cooking. If you don't have mirin on hand, use a sweet marsala wine or Sherry. Another alternative is to use rice wine vinegar, but keep in mind to cut the amount called for in half and then add some sugar (1 teaspoon for every tablespoon of rice wine vinegar) to replicate the sweetness of mirin.

 

Crispy Miso Pork Belly

adapted from Taste

2.5-3 kg Pork belly, skin scored at 1.5cm intervals 1 tbsp Olive oil 2 tsp Sea salt flakes 5 Spring onions, trimmed, halved 80 g White miso paste 60 ml Mirin 25 g Fresh ginger, peeled, finely grated 240 ml Salt-reduced chicken stock 3 tbsp Chinese rice wine, optional 2 tbsp Spring onion, sliced on an angle Blanched bok choy

1. Place pork belly skin-side up in a roasting pan and chill, uncovered, overnight or up to two days to dry out skin.
2. Remove pork from fridge and bring to room temperature. Meanwhile, preheat oven to 220C/430F.
3. Pat pork skin dry with paper towel, then brush with oil and sprinkle with salt. Roast for 1 hour 15 minutes or until skin begins to crisp.
4. Whisk miso paste, mirin, ginger and stock in a medium jug.
5. Remove from oven and add miso mixture to the base of pan, being careful to avoid skin. Reduce oven to 160C/320F and roast pork for a further 1.5 hour or until meat is cooked through and skin is crisp and golden. Rest the pork, loosely covered with foil, for 10-15 minutes.
6. Slice pork belly into thick pieces. Serve on a platter sprinkled with chopped spring onions, blanched bok choy and pan juice.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com