Miso Roast Pork Belly

Ingredients (3-4 Servings)

• 1kg pork belly
• 4 tbsp. miso paste
• 2 tbsp. mirin
• Lemon juice from 1/2 lemon
• 4 tbsp. water
• 200ml white wine
• Salt

Method

1. Mix the miso, mirin, lemon juice and water in a bowl.
2. Line a roasting dish with kitchen foil, then baking parchment. Pour the miso marinade into the baking tray and lower the pork belly skin side up, then set aside for half a day. Do not let the pork skin touch the marinade.
3. Pre-heat the oven to 220°C.
4. Salt the pork skin generously and put the tray in the oven.
5. Roast for 30 minutes then lower heat to 150°C and cook for a further 2 hours.
6. Take the meat out of the oven and leave it, covered, in a warm place.
7. Discard as much of the fat in the roasting tray as possible. Then add the white wine to the remaining liquid in the baking tray to make gravy. Bring to the boil and simmer for 10-15 minutes. Add salt to taste.

Miso is fermented soy bean paste which gives a lovely rich flavour to dishes. It is one of the key ingredients in Japanese cooking.