Miso Pork with Fennel Remoulade

From issue #6.
Photography by Photography by Simon Devitt.
Miso Pork with Fennel Remoulade


500 gram piece pork belly, skin on

100 mls mirin
100 mls sake
100 grams red miso
3 tablespoons kecap manis
2 tablespoons Dijon mustard
2 cloves garlic, crushed
1 tablespoon freshly grated ginger

300 grams fennel bulb
2 tablespoons lemon juice
1 stick celery, finely sliced
¼ cup good mayonnaise
¼ cup crème fraîche*
2 teaspoons Dijon mustard
1 clove garlic, crushed
¼ cup dill, roughly chopped


Combine the marinade ingredients in a dish and mix until smooth. Use a sharp knife to cut right through the pork skin at 1cm intervals. This allows the marinade to infuse the meat. Coat the pork with the marinade, cover with plastic wrap and refrigerate overnight.

Preheat the oven to 150°C.

Remove from the marinade, letting the excess drip off the pork. Place the meat in a small roasting dish with ½ a cup of water and cover with tin foil. Roast for 2-3 hours or until the pork is very tender. Cool, remove and discard the skin, then cut the pork into ½ cm slices. Heat a little oil in a sauté pan and brown the pork on
both sides. Drain on paper towels

Remoulade: Julienne** the fennel, place in a bowl and toss in lemon juice. Combine the remaining ingredients in another bowl and stir through the fennel.

To serve: Split fresh sourdough or ciabatta rolls, lightly butter and fill with slices of pork and fennel remoulade. Garnish with sprigs of dill.

Red miso: a paste made from fermented, salted, cooked and mashed soy beans. Miso provides an excellent base for soups, salad dressings and sauces. Available at Asian or Japanese food stores along with mirin and sake.