Miso Butter Pork Belly
As we move ever so much closer to Autumn, and with a skiff of fresh snow on the mountains this past weekend we decided it was time for something a little moorish and warming for the soul. We also love Pork – a meat that matches well with many of our wines, but particularly our 2009 Last Light Riesling.
- 300g pork belly
- 1 cup water or stock
- 3 cloves garlic
- 3 tbsp miso paste
- 3 tbsp butter
- 3 tbsp rice wine vinegar (you can also use mirin vinegar and not add any sugar)
- 3 tbsp sugar
- 1 tsp soy sauce
- 3 tbsp toasted sesame seeds
In a small saucepan add the 1 cup water or stock, miso, butter, rice wine vinegar (or mirin and no sugar), sugar, soy sauce. Bring to the boil and slowly simmer for at least 5 minutes until all the butter and miso has melted into the sauce.
Wrap the pork belly in aluminium cooking foil after pouring over the miso butter sauce. Make sure the pork belly is properly wrapped so none of the sauce can escape. Put into an oven heated to 90°C and cook for 2.5-3 hours.
By this time the pork will be tender and juicy. The miso butter sauce will be reduced and have covered the pork. Some of it will be burnt so just scrape any off that looks too black. Serve with rice and thinly sliced veges or an Asian coleslaw.
Wine Pairing – Bald Hills Last Light Riesling 2009
Pork belly works best with a wine that has a reasonable amount of acidity and a touch of sweetness. Our Central Otago Riesling cuts through the fat while enhancing the flavour of the miso butter in this dish – an autumn wine and food match made in heaven!