Pork belly skewers, miso, pickled cucumber, sesame, chilli, Lime.
Ingredients
184g Pork belly pieces
34g Miso marinade
30g Pickled cucumber
1g Togarashi seasoning
1g Sesame seeds
1/8th Lime wedge
MOP
- Place the pork pieces in the fryer at 180c for 3-4 minutes, the pork crackling needs to be crispy and the pork well browned. Remove the pork from the fryer and into a bowl with the miso marinade and toss to coat all of the pork pieces with the miso marinade. Whilst still in the bowl, season the pork with sesame seeds and togarashi seasoning
- Place the pork pieces onto two skewers and place these on a walled plate and serve with the pickled cucumber and lime wedge
Crispy Roast Pork Belly.
Ingredients
1x Pork belly, bone in, skin on (ensure there are no cuts or tears in the skin
Fine salt to evenly cover the skin
MOP
- Set the rational to 220c, 0% humidity and 1 bar fan (the recipe won’t work if you don’t follow this)
- Place the pork belly in a gastro tray skin side up and stretch out the belly so that the skin is not wrinkled and is a smooth as possible. Cover the skin with the fine salt ensuring a fine layer of salt covers all of the skin. Add 1 inch of water to the tray and place the pork belly in the oven at cook for 90 minutes.
- After 90 minutes remove the belly from the oven. At this point the crackling should start to form, if this is the case remove the salt from the skin and discard. You can gently rinse the skin with small amounts of water to remove the final salt granules or dust it with a Jay Cloth
- Place the pork belly back in the oven ensuring there is enough liquid in the tray to stop the bottom of the pork from burning. Cook the pork for another 45 minutes at 220c, 0% humidity, 1 bar fan. After this time the skin should be hard all over with no soft spots and the belly meat should be soft but not falling apart. Use each bone to cut your portions for the main course order and then cube the remainder belly for the starter portions.
Miso Marinade
Ingredients
120g Miso paste
64g Mirin
90g Sugar
64g House vodka
MOP
- Bring all the ingredients to a boil whilst whisking. Once boiling remove from the heat and allow to cool.
- Refrigerate until needed
Waiters Notes
Cod pieces marinated in miso, battered and then deep fried - served with satay sauce, and sliced vegetables dressed in som tam dressing
Allergies Soy, Sulphites, Sesame