Sweet miso pork belly with charred leeks

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1 kg pork belly
microherbs, to garnish
For the marinade, mix:
4 garlic cloves, finely chopped
ginger, 1 x 3cm piece, sliced into matchsticks
3 spring onions
1 red chilli, finely chopped
30 ml brown sugar
60 ml thick soya sauce
15 ml miso paste
30 ml olive oil
2 lemons, juiced
For the charred leeks:
300 g leeks, sliced lengthways
30 ml olive oil
sea salt

Cooking Instructions

Slice the pork belly into slices about 6cm thick.

Place the pork on a grid over medium coals to seal. Turn often to prevent it from burning.

When the pork belly is almost firm to the touch, start basting with the marinade. Don’t add the marinade sooner because it will burn before the pork is cooked. Keep turning and basting on the braai until the pork is cooked.

Set aside to rest for 10 minutes before serving. Serve over the charred leeks, garnished with microherbs.

To make the charred leeks, brush the leeks with olive oil and place on a grid over medium coals. Grill on both sides until charred, turning once only. Season with salt before serving.

Cook’s note: To make this dish in the oven, season the sliced pork belly with salt and freshly ground black pepper and roast at 180°C for 30 minutes.

Coat with the marinade and cook for a further 15 minutes.

The leeks can be charred on a griddle pan over a high heat.