Pork Belly Hot-pot with Chilli, Baby Beets, Morels and Miso
By: Peter GordonServes: 6
Whilst it's easy enough to cook pork belly from scratch it's even easier to buy some already cooked from any Chinatown. This dish can be assembled in the morning and then thrown in the oven an hour or so before you want to eat it. Whilst baby beets aren't around come November, you may have some preserved from the summer, if not, you can use canned beets, or replace them with chunks of peeled parsnip or pumpkin.
This recipe is adapted from Peter's book A World in My Kitchen published in 2003 by Hodder Moa Beckett, NZ.
900g roasted pork belly, boneless
18 dried morels (or other wild mushrooms) soaked in 400 ml warm water for 15 minutes
2 thumbs fresh ginger, peeled and finely sliced
2 cloves garlic, peeled and sliced
1 red chilli, sliced
18 baby beets, boiled or roasted until cooked, then peeled
1 heaped tablespoon shiro miso
1 cup dry sherry
2 tablespoons soy sauce
1. Preheat oven to 190°C.
2. Cut pork belly into 2 cm cubes.
3. Take morels from the soaking water (don’t discard water) and rinse gently to remove any grit. Place in a non-reactive dish with a tight-fitting lid. Add ginger, garlic, chilli and baby beets and scatter on the pork.
4. Mix the miso with the sherry and soy sauce and pour over the pork, then pour on the strained mushroom water.
5. Cover the dish and cook for an hour. Serve with steamed rice.
© Recipe copyright 2003 Peter Gordon