Name: Shiobuta with Spicy Miso Sauce (Salted Pork with Spicy Miso Sauce)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: 3 cm (1¼ in) leek (white part); 8 shiso (perilla) leaves; 2 tablespoons miso; 3 cm x 3 cm (1¼ in x 1¼ in) piece kombu seaweed; 1 teaspoon soy sauce; 1 tablespoon mirin; 2 tablespoons toasted sesame oil; 3 cm (1¼ in) leek (white part), chopped; 500 g (1 lb 2 oz) pork belly, bones removed; 15 g (½ oz) coarse sea salt; ½ lettuce, leaves separated; ½ garlic clove, grated; 1 tablespoon raw (demerara) sugar; 1 teaspoon chopped ginger; your choice of herbs; 1 tablespoon sesame seeds; 1 tablespoon gochujang*

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

500 g (1 lb 2 oz) pork belly, bones removed
15

Method

A few days ahead of time, rub the pork with the salt and wrap in plastic wrap. Marinate the pork in the refrigerator for at least 1–2 days, or up to 4 days.

Place the pork in a saucepan. Cover with water and add the kombu. Place on a medium heat and, once the water comes to the boil, cook the pork on a low heat for 1 hour. Turn off the heat and let the pork cool in the cooking liquid. W