Pork Belly Hot-Pot with Chilli, Baby Beets, Morels and Miso

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I bought the pork belly for this recipe already roasted from Chinatown because I was lazy. You can cook it yourself (see Roast Pork Belly). This dish can be made in the morning and thrown in the oven an hour before you want to eat. Miso paste is available from Japanese and health-food stores, and some Asian stores.

Ingredients

  • 1 kg (2 lb) roasted pork belly, boneless
  • 18 dried morels or other wild mushrooms, soaked in 400 ml (13 ⅔ fl oz) warm water for 15 minutes
  • 2 thumbs fresh ginger, peeled and finely sliced
  • 2 cloves garlic, peeled and sliced
  • 1 red chilli, sliced
  • 18 baby beets, boiled or roasted until cooked, then peeled or 1 small can baby beets, drained
  • 1 heaped tablespoon miso paste
  • 250 ml (8 fl oz) dry sherry
  • 2 tablespoons soy sauce

Method

Preheat oven to 190°C/375°F/Gas Mark 4. Cut pork belly into 2 cm (¾ in) cubes. Take morels from soaking water (don’t discard) and rinse gently to remove any grit. Place in a ceramic dish with a tight-fitting lid. Add ginger, garlic, chilli and baby beets and scatter on the pork. Mix miso with sherry and soy sauce and pour over pork, then pour on the strained mushroom water. Cover dish and cook 1 hour. Serve with rice or noodles.