Asian belly pork glazed in miso and St Lawrence Gold Maple Syrup
By not-recognized
Published on 13 April 2022
This Asian inspired dish mixes succulence, crispness, tang and sweetness. The perfect balance of
East and West flavours blend together for a delicious treat.Time and servings
3 hrs 45 minsTotal time
4Servings
30 minsPrep time
3 hrs 15 minsCooking time
Ingredients
- 1.5 kg of belly pork
- 1 bunch of spring onions, (sliced)
- 1 tsp of salt
- 1 tbsp of oil
- 1 pint of water
- 2 tablespoons of miso paste
- 1 tbsp of rice wine vinegar
- 2 tablespoons of st lawrence gold maple syrup
- 1 knob of ginger
- 1 clove of garlic
- 1 handful of coriander
- 75 g of peanuts, (salted)
Method
Step 1
Place the belly pork skin side up into a roasting tray.Step 2
Pour over the oil and rub it into the skin, then season with sea salt.Step 3
Pour in the water around the pork to help keep the meat moist and tenderStep 4
Place the pork into the oven at 200°C for 30 minutes, then turn the heat down to 150°C for 2 1/2 hours.Step 5
When the pork is cooked remove from the oven, leave to cool before putting in the fridge over night to set.Step 6
Using a sharp knife remove the skin and peel awayStep 7
Cut the pork into portions and place in a pre-heated frying pan fat side down to crisp up and become golden.Step 8
Meanwhile mix together the St Lawrence Gold Maple Syrup, miso, soy, rice wine vinegar, ginger and garlic.Step 9
When the pork is golden and crisp turn over and add the maple syrup mixture.Step 10
It’s a good idea to add 100 ml of water to help extend the cooking processStep 11
Turn up the heat and allow the sauce to boil and reduce back to its original dilutionStep 12
When the pork is glazed and looking amazing remove the pan from the heat and leave to rest while you slice the spring onions and chop the corianderStep 13
To serve the pork place the spring onions and coriander on top of the pork and finish with roasted chopped peanuts.Step 14
Served with stir fried vegetables or noodles.