eCook Meal
Boschendal Miso Pork Skewers
with Asian-style sweet potato mash & roasted baby carrots
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R328.73
for 4 servings · R82.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Miso Paste needs 80 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
-
Baby Carrot needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
-
Pork Belly needs 800 g2 Moroccan Style Pork Belly Espetadas Avg 550 g 550 g at R104.49 · 1.45× packR151.99
-
Sesame Oil needs 30 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 12% of packR15.60
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Brown Sugar needs 80 mlLight Brown Sugar 1 kg R34.99 · whole pack (size can't be divided)R34.99
Not in the Woolies basket — source these elsewhere:
- Mixed Sesame Seeds
- Wooden Skewers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
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. 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! 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. 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. 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.
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