A delectable east meets west dish
This Asian-inspired dish mixes succulence, crispness, tang and sweetness. The perfect balance of East and West flavours blend together for a delicious treat.
Miso & maple asian pork
Serves
4
Prep time
30 mins
Cook time
3 hrs 15 mins - 3 hrs 30 mins
Suitable for
Ingredients
Ingredients:
1.5kg pork belly
1 tsp salt
1 tbsp oil
1 pint water
2 tbsp miso paste
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp St. Lawrence Gold maple syrup
1 thumb of ginger
1 clove of garlic
1 bunch of spring onions, sliced
1 handful of coriander, chopped
75g peanuts, salted
Method
1.
Place the pork belly skin side up into a roasting tray.
2.
Pour over the oil and rub into the skin, then season with sea salt.
3.
Pour in the water around the pork to help keep the meat moist and tender.
4.
Place the pork into the oven at 200°C | Gas Mark 6 | Fan Oven 180°C for 30 minutes, then turn the heat down to 150°C | Gas Mark 2 | Fan Oven 130°C for 2 1/2 hours.
5.
When the pork is cooked, remove from the oven and leave to cool before putting in the fridge overnight to set.
6.
Using a sharp knife remove the skin and peel away.
7.
Cut the pork into portions and place in a pre-heated frying pan, fat side down, to crisp up and become golden.
8.
Meanwhile mix together the St. Lawrence Gold maple syrup, miso paste, soy sauce, rice wine vinegar, ginger and garlic.
9.
When the pork is golden and crisp, turn over and add the maple syrup mixture (it’s often a good idea to add 100ml of water to help extend the cooking process).
10.
Turn up the heat and allow the sauce to boil and reduce back to its original dilution.
11.
When the pork is glazed remove the pan from the heat and leave to rest while you slice the spring onions and chop the coriander.
12.
To serve the pork place the spring onions and coriander on top of the pork and finish with roasted chopped peanuts.
13.
Served with stir fried vegetables or noodles.