Miso braised pork belly with prawns and white beans
|1½ kgs||Pork belly|
|1||Carrot, peeled and chopped|
|1 tsp||Fresh ginger, peeled and sliced|
|4||Garlic cloves, peeled|
|200 ml||White wine|
- Mix all the marinade ingredients to a smooth paste.
- Cover the pork with marinade, massaging it in well, then refrigerate overnight.
- The next day, heat the oven to 160C. Scatter the carrot, onion, celery, ginger and garlic over the base of a shallow roasting pan that is big enough to hold the pork.
- Pour in the wine and water and bring to a boil on a stovetop element. Place the pork on top and bring it back to the boil, skimming off any foamy surface scum.
- Cover the pork with greaseproof paper then tinfoil. Place the pork in the oven and cook for 3 hours.
- Remove the pan from the oven and carefully lift the pork out onto a tray. Strain the stock into a saucepan and discard the vegetables.
- Bring the stock to a gentle simmer and let it reduce to a light, syrupy consistency - about 10-15 minutes.
- While the stock is reducing, use 2 forks to shred the meat into thick strands. Collect any juices and add to the stock.
- Heat a large frying pan and melt the first quantity of butter. Add the prawns and sauté until cooked - about 3 minutes.
- Remove the prawns from the pan and add the cabbage. Cook until it has wilted but is still slightly crunchy.
- Add the beans, pork, prawns and the reduced stock and bring to a simmer.
- Add the 100g of butter, gently shaking the pan to swirl it through the sauce.
- Serve in one large bowl or individual bowls.