- 40g sweet miso paste
- 1 tsp Chinese five-spice powder
- 1 tsp brown sugar
- 20ml light soy sauce
- 20ml orange juice
- 1 tsp ginger, finely grated
- 1 tbsp sea salt
- 500g piece pork belly, scored at 1.5cm intervals, and cut into two portions
- Combine the miso, five spice, sugar, soy sauce, orange juice and ginger in a bowl stir to combine. Rub over flesh side of pork then place skin side up on a wire rack on a roasting tray scatter with sea salt flakes and put in the fridge for a few hours or overnight for the skin to dry out.
- Preheat oven 220C. Brush off excess salt, drizzle with oil and roast until golden and the skin begins to crisp, approx. 15 mins.
- Reduce the heat to 150C and cook until pork is very tender, approx. 2-2 ½ hours. Take great care not to burn it. The miso has natural sugars so if the pork is colouring too quickly – as mine clearly did – cover loosely with foil.
- Serve with steamed pak choy and medium cooked noodles, flavoured with a little of the miso marinate (not too much – it’s very salty, so sweeten with brown sugar)
Source: The Recipe Shed
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