Shiobuta with Spicy Miso Sauce

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

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