Pork Belly Yuzu Miso

Name: Pork Belly Yuzu Miso
Yield: Serves 4 | Makes 8
Cuisine: Japanese
Ingredients: 50 g (2 oz./⅓ cup) seaweed salt; 600 g (1 lb. 5 oz.) strips of pork belly; 400 ml (1½ cups) ice-cold water; 1½ tbsp yuzu juice; Sake-Mirin Spray; 100 g (3½ oz./½ cup) caster (superfine) sugar; 50 g (2 oz.) yellow miso; 1 tbsp caster (superfine) sugar; 100 ml (scant ½ cup) boiling water; 1 tbsp mirin

Preparation info

Serves
4
| Makes 8

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Pork belly is a great inexpensive robata option, with its flavoursome strips of fat. I recommend using belly from free-range rare breeds. To break the grease and enhance the flavours, this is served with a simple yuzu miso topping to add umami and acidity simultaneously.

Ingredients

100 g (3½ oz./½ cup) caster (superfine) sugar
50 <

Asia
Japan
Starter

Method

First, make a brine. Place the sugar and salt in a mixing bowl, then pour over the boiling water and mix well. Top up the brine with the ice-cold water.

Trim the pork belly, removing the rind and leaving as much of the fat attached to the meat as possible. Cut into 1 .5 x 1.5cm (½ x ½ in.) wide pieces, add to the brine and leave to soak for 2 hours in the fridge.

For the dressin