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4
| Makes 8Easy
Published 2018
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.
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