SAMFA – Miso Pork Belly & Portabellini Skewers

Are you looking for a lovely Autumn recipe? Then this Miso Pork Belly and Portabellini Skewers will definitely fill those bellies. This new mushroom recipe is paired with an Oude Molen Brandy Old Fashioned. Attached is also a recipe for an Old Fashioned Brandy Cocktail.  Don’t forget to tag me when you make it.

Serves 4-6

Ingredients:

Miso glaze:

¼ cup / ±70g  miso paste

1 Tbsp mirin

1 Tbsp honey

1 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp sesame oil

1kg pork belly, deboned

250ml vegetable stock

500g large portabellini mushrooms, halved

If you can only find small ones keep them whole

Salt and pepper, to taste

Sambal oelek or any asian chilli sauce, to serve

Sesame seeds, to serve

Micro coriander, to serve

Lime wedges, to serve

Method:

For the glaze:

Combine all of the ingredients in a small saucepan over medium heat.

Whisk until the glaze is smooth and set aside.

Preheat oven to 200˚C, fan on.

Place rack on lower third of the oven.

Pat the pork belly dry with paper towel.

Score the skin with thin shallow cuts.

Rub salt all over the pork belly and into the slits on the skin.

Place pork on a rack over a foil lined roasting dish.

Pour the stock into the roasting dish.

Roast for ± 1 hour until the skin is super crispy and the meat is tender.

When cool enough to handle – put the pork skin-side down and cut into bite-sized cubes. Thread onto skewers with the portabellini mushrooms in between.

Brush the pork and mushroom skewers liberally with the glaze.

Return to the oven and bake for 10 minutes, glazing again generously halfway.

For extra deliciousness and some smoky flavour finish this last step on the braai.

When the skewers are sticky and well glazed, plate onto a serving platter.

Scatter with sesame seeds and coriander.

Serve alongside fresh lime wedges and a spicy chilli sauce.

Pairing suggestion:

Pair with an Oude Molen Brandy Old Fashioned

Brandy Old Fashioned Cocktail

Serves 1

Ingredients:

3 dashes Angostura bitters

1 sugar cube

1 orange slice

50ml brandy

Soda water, chilled, to top

Garnish: 2 maraschino cherries & chunky orange zest

Method:

Add the bitters, sugar cube and orange slice to a heavy glass tumbler.

Muddle to combine.

Add ice to fill the glass, then add the brandy.

Top with a splash of soda water and stir to combine.

Garnish with maraschino cherries and orange zest.

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