Barley miso has an earthy and wholesome flavour that goes well with pork but other types of miso can also be used. The sake is optional but it will help take away any pork smells and tenderize the meat. The
belly should be meltingly soft and the brown miso sauce reduced and very flavoursome. This is an ideal dish for your week’s lunchbox as the flavours improve over time, so do make double quantities if you can. All you need is steamed white rice or rustic bread to go with it.
Ingredients
- 1 quantity of steamed white rice
- 1 kg (2¼lb) skinless pork belly (or baby back pork ribs), cut into 3 cm (1¼ inch) cubes
- 4 tbsp cooking sake (optional)
- 1 tbsp sunflower oil (or use some of the fat from the pork belly)
- 2 garlic cloves, finely chopped
- 500 ml (18 fl oz/2 cups) water
- 125 g (4 oz/½ cup) light-brown barley miso
- 2 tbsp granulated sugar dissolved in 2 tbsp water, or use 4 tbsp mirin
- 2 tbsp toasted sesame oil fine sea salt or dark soy sauce, to taste
- 2 spring onions (scallions), finely sliced
- ½ tsp toasted white sesame seeds, to garnish
- micro herbs, to garnish (optional)
How to Make It
- Cook the white rice and keep warm.
- Place the pork belly cubes (or baby back pork ribs) in a lidded container, add the cooking sake, if using, and mix well to coat the pork. Close the container and let the meat rest for 30-60 minutes. The sake will help tenderize the pork and take away some of its strong smell.
- Ideally use a pressure cooker as it will save you time, otherwise use a heavy pan with a lid. Heat the sunflower oil (or pork belly fat) in the pressure cooker or pan over a medium heat, add the garlic and gently fry for a few seconds until fragrant. Now add the pork cubes and sake and fry for about 5 minutes, stirring from time to time, until the meat is lightly coloured and caramelized.
- Meanwhile, mix the measured water, miso, sugar and 1 tablespoon of the sesame oil in a measuring jug (pitcher) until the miso is completely dissolved. Pour this over the meat. If you are using a pressure cooker, cook the meat for 25 minutes once high pressure is achieved. If using a pan, bring the pork and its miso cooking broth to the boil and simmer for 45 minutes over a gentle heat with the lid on.
- Release the pressure from the pressure cooker (preferably naturally by allowing the pan to cool down or by releasing the pressure valve) and carefully open. If you are cooking in the pan, just take off the lid. Continue cooking over a medium heat for a further 2530 minutes, or until most of the liquid has evaporated and the meat is fork tender.
- Release the pressure from the pressure cooker (preferably naturally by allowing the pan to cool down or by releasing the pressure valve) and carefully open. If you are cooking in the pan, just take off the lid. Continue cooking over a medium heat for a further 25-30 minutes, or until most of the liquid has evaporated and the meat is fork tender.
- Check for seasoning and add a touch of sea salt or soy sauce if necessary (different brands of miso will have a different salt content). Drizzle the remaining tablespoon of sesame oil over the meat and very gently mix this in.
- Transfer to a serving bowl and finish with a scattering of sliced spring onions (scallions), white sesame seeds and micro herbs, if using. Serve immediately with steamed white rice or another accompaniment of your choice.
