Rich and crispy pork belly is skewered and served with sweet potato mash flavoured with sesame oil, and a dreamy sweet miso caramel sauce. Sided with roasted carrots and topped with black & white sesame seeds, this dish will have you smiling all through dinner!
Boschendal Miso Pork Skewers
Boschendal Miso Pork Skewers
with Asian-style sweet potato mash & roasted baby carrots
Hands on Time: 30 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Carrot
- Brown Sugar
- Fresh Coriander
- Miso Paste
- Mixed Sesame Seeds
- Pork Belly
- Sesame Oil
- Sweet Potato
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
ASIAN-STYLE MASH
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and the sesame oil. Season to taste.
ROASTED BABY CARROTS
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
SUCCULENT PORK BELLY
Pat the pork belly dry with some paper towel. Cut into chunks and coat in oil. Thread the pork chunks onto the soaked skewers. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the pork skewers and sear for 3-5 minutes per side, until browned and cooked through.
STICKY MISO CARAMEL
Return the pan, wiped down if necessary, to a medium heat with the sugar. Leave to caramelise, swirling the pot occasionally, until the sugar has dissolved and is golden in colour. Carefully pour in 40ml of water. Whisk thoroughly until fully combined. Add the miso paste and mix until fully combined. Leave to cook for 2-3 minutes, until the caramel is smooth. Set aside to cool for a few minutes before plating.
BELLY OF THE BEAST!
Plate up the succulent pork belly skewers and drizzle over the miso caramel. Serve alongside the sesame mash and roasted baby carrots. Sprinkle over the sesame seeds and the picked coriander. There you have it, Chef!
Wooden Skewers - 2
Sweet Potato - 250g
Sesame Oil - 7,5ml
Baby Carrot - 120g
Pork Belly - 200g
Brown Sugar - 20ml
Miso Paste - 20ml
Mixed Sesame Seeds - 5ml
Fresh Coriander - 4g
ASIAN-STYLE MASH
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and the sesame oil. Season to taste.
ROASTED BABY CARROTS
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
SUCCULENT PORK BELLY
Pat the pork belly dry with some paper towel. Cut into chunks and coat in oil. Thread the pork chunks onto the soaked skewers. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the pork skewers and sear for 3-5 minutes per side, until browned and cooked through.
STICKY MISO CARAMEL
Return the pan, wiped down if necessary, to a medium heat with the sugar. Leave to caramelise, swirling the pot occasionally, until the sugar has dissolved and is golden in colour. Carefully pour in 80ml of water. Whisk thoroughly until fully combined. Add the miso paste and mix until fully combined. Leave to cook for 2-3 minutes, until the caramel is smooth. Set aside to cool for a few minutes before plating.
BELLY OF THE BEAST!
Plate up the succulent pork belly skewers and drizzle over the miso caramel. Serve alongside the sesame mash and roasted baby carrots. Sprinkle over the sesame seeds and the picked coriander. There you have it, Chef!
Wooden Skewers - 4
Sweet Potato - 500g
Sesame Oil - 15ml
Baby Carrot - 240g
Pork Belly - 400g
Brown Sugar - 40ml
Miso Paste - 40ml
Mixed Sesame Seeds - 10ml
Fresh Coriander - 8g
ASIAN-STYLE MASH
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and the sesame oil. Season to taste.
ROASTED BABY CARROTS
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SUCCULENT PORK BELLY
Pat the pork belly dry with some paper towel. Cut into chunks and coat in oil. Thread the pork chunks onto the soaked skewers. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the pork skewers and sear for 3-5 minutes per side, until browned and cooked through. You may need to do this step in batches.
STICKY MISO CARAMEL
Return the pan, wiped down if necessary, to a medium heat with the sugar. Leave to caramelise, swirling the pot occasionally, until the sugar has dissolved and is golden in colour. Carefully pour in 120ml of water. Whisk thoroughly until fully combined. Add the miso paste and mix until fully combined. Leave to cook for 2-3 minutes, until the caramel is smooth. Set aside to cool for a few minutes before plating.
BELLY OF THE BEAST!
Plate up the succulent pork belly skewers and drizzle over the miso caramel. Serve alongside the sesame mash and roasted baby carrots. Sprinkle over the sesame seeds and the picked coriander. There you have it, Chef!
Wooden Skewers - 6
Sweet Potato - 750g
Sesame Oil - 22,5ml
Baby Carrot - 360g
Pork Belly - 600g
Brown Sugar - 60ml
Miso Paste - 60ml
Mixed Sesame Seeds - 15ml
Fresh Coriander - 12g
ASIAN-STYLE MASH
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and the sesame oil. Season to taste.
ROASTED BABY CARROTS
Spread out the halved baby carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SUCCULENT PORK BELLY
Pat the pork belly dry with some paper towel. Cut into chunks and coat in oil. Thread the pork chunks onto the soaked skewers. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the pork skewers and sear for 3-5 minutes per side, until browned and cooked through. You may need to do this step in batches.
STICKY MISO CARAMEL
Return the pan, wiped down if necessary, to a medium heat with the sugar. Leave to caramelise, swirling the pot occasionally, until the sugar has dissolved and is golden in colour. Carefully pour in 160ml of water. Whisk thoroughly until fully combined. Add the miso paste and mix until fully combined. Leave to cook for 2-3 minutes, until the caramel is smooth. Set aside to cool for a few minutes before plating.
BELLY OF THE BEAST!
Plate up the succulent pork belly skewers and drizzle over the miso caramel. Serve alongside the sesame mash and roasted baby carrots. Sprinkle over the sesame seeds and the picked coriander. There you have it, Chef!
Wooden Skewers - 8
Sweet Potato - 1kg
Sesame Oil - 30ml
Baby Carrot - 480g
Pork Belly - 800g
Brown Sugar - 80ml
Miso Paste - 80ml
Mixed Sesame Seeds - 20ml
Fresh Coriander - 15g
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