Boschendal Miso Pork Skewers

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

with Asian-style sweet potato mash & roasted baby carrots

4.5

Hands on Time: 30 - 45 minutes

Overall Time: 50 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Paper Towel
  • Butter (optional)
Photo of Boschendal Miso Pork Skewers
  1. 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.

  2. 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.

  3. SUCCULENT Pork-belly/" title="View all our recipes with Pork Belly at eCook">Pork Belly

    Pat the Pork-belly/" title="View all our recipes with Pork Belly at eCook">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.

  4. 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.

  5. BELLY OF THE BEAST!

    Plate up the succulent Pork-belly/" title="View all our recipes with Pork Belly at eCook">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!

  1. 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.

  2. 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.

  3. SUCCULENT Pork-belly/" title="View all our recipes with Pork Belly at eCook">Pork Belly

    Pat the Pork-belly/" title="View all our recipes with Pork Belly at eCook">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.

  4. 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.

  5. BELLY OF THE BEAST!

    Plate up the succulent Pork-belly/" title="View all our recipes with Pork Belly at eCook">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!

  1. 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.

  2. 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.

  3. SUCCULENT Pork-belly/" title="View all our recipes with Pork Belly at eCook">Pork Belly

    Pat the Pork-belly/" title="View all our recipes with Pork Belly at eCook">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.

  4. 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.

  5. BELLY OF THE BEAST!

    Plate up the succulent Pork-belly/" title="View all our recipes with Pork Belly at eCook">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!

  1. 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.

  2. 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.

  3. SUCCULENT Pork-belly/" title="View all our recipes with Pork Belly at eCook">Pork Belly

    Pat the Pork-belly/" title="View all our recipes with Pork Belly at eCook">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.

  4. 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.

  5. BELLY OF THE BEAST!

    Plate up the succulent Pork-belly/" title="View all our recipes with Pork Belly at eCook">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!

Frequently Asked Questions

What is the preparation time for Boschendal Miso Pork Skewers?

The preparation time for Boschendal Miso Pork Skewers with Asian-style sweet potato mash & roasted baby carrots is between 30 and 45 minutes.

What is the total time required to make Boschendal Miso Pork Skewers with Asian-style sweet potato mash & roasted baby carrots?

The total time required to make Boschendal Miso Pork Skewers with Asian-style sweet potato mash & roasted baby carrots is between 50 and 65 minutes.

How many servings does Boschendal Miso Pork Skewers provide?

4 servings

What are the main ingredients in Boschendal Miso Pork Skewers?

Baby Carrot, Brown Sugar, Fresh Coriander, Miso Paste, Mixed Sesame Seeds, Pork Belly, Sesame Oil, Sweet Potato, Wooden Skewers

What is the nutritional information of Boschendal Miso Pork Skewers?

Calories: 919, Carbs: 75 grams, Fat: grams, Protein: 42.4 grams, Sugar: 39.2 grams, Salt: 47 grams

How do I prepare Boschendal Miso Pork Skewers?

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. 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! 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.

What should be prepared from my kitchen to make Boschendal Miso Pork Skewers?

Baby Carrot, Brown Sugar, Fresh Coriander, Miso Paste, Mixed Sesame Seeds, Pork Belly, Sesame Oil, Sweet Potato, Wooden Skewers

How many calories does Boschendal Miso Pork Skewers have?

919 calories

How much fat content does Boschendal Miso Pork Skewers have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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