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    real SIMPLE japanese

    Mar 23, 2022 5 minutes
    RECIPES JESSICA BROOK
    PHOTOGRAPHY
    BEN DEARNLEY
    STYLING
    STEVE PEARCE
    PROP
    STYLING
    EMMALY STEWART

    twice-cooked pork belly yakitori skewers with purple carrot miso

    SERVES 6

    4 garlic cloves
    4 spring onions, cut into 4cm lengths
    250ml (1 cup) mirin
    125ml (½ cup) soy sauce
    2kg piece boneless pork belly
    shiso leaves, to serve
    yukari (shiso rice seasoning), to serve
    black sesame seeds, to serve

    PURPLE CARROT MISO

    1 bunch Dutch purple carrots, peeled and chopped
    1 teaspoon finely grated ginger
    1 teaspoon sesame oil
    40ml (2 tablespoons) rice vinegar
    40ml (2 tablespoons) red miso

    1 Preheat oven to 200°C. Place the garlic, spring onion, mirin, soy and 60ml (¼ cup) water in a deep-sided roasting dish and mix to combine. Add the pork, skin-side up, cover with baking paper and aluminium foil,

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