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CRISPY PORK BELLY WITH SPICY MISO SAUCE

CRISPY PORK BELLY WITH SPICY MISO SAUCE

Ingredients

1.5kg pork belly, bones removed and skin scored*
2 chillies, cut lengthways and in half
4 cloves garlic, cut into slices
1 onion, sliced
15ml NOMU Sea Salt, finely ground
2 tsp NOMU Roast Rub, finely ground

SPICY MISO 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

GARNISH:
1 red onion, finely chopped
½ red chilli, finely chopped
1 cup Thai basil, finely chopped

Directions

Preheat your oven to 140ºC.

Place all the sauce ingredients in a deep bowl and whisk vigorously until well combined and smooth.

Pour the sauce into a roasting tin along with the pork bones, chilli, garlic and onion. Using a pestle & mortar, grind the Sea Salt and NOMU Roast 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.

Ingredients

1.5kg pork belly, bones removed and skin scored*
2 chillies, cut lengthways and in half
4 cloves garlic, cut into slices
1 onion, sliced
15ml NOMU Sea Salt, finely ground
2 tsp NOMU Roast Rub, finely ground

SPICY MISO 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

GARNISH:
1 red onion, finely chopped
½ red chilli, finely chopped
1 cup Thai basil, finely chopped

Directions

Preheat your oven to 140ºC.

Place all the sauce ingredients in a deep bowl and whisk vigorously until well combined and smooth.

Pour the sauce into a roasting tin along with the pork bones, chilli, garlic and onion. Using a pestle & mortar, grind the Sea Salt and NOMU Roast 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.

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