SAMFA – Miso Pork Belly & Portabellini Skewers

Serves 4-6




Miso glaze:

  • ¼ cup / ±70g  miso paste
  • 1 Tbsp mirin
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1kg pork belly, deboned
  • 250ml vegetable stock
  • 500g large portabellini mushrooms, halved
  • If you can only find small ones keep them whole
  • Salt and pepper, to taste
  • Sambal oelek or any Asian chilli sauce, to serve
  • Sesame seeds, to serve
  • Micro coriander, to serve
  • Lime wedges, to serve




For the glaze:

  • Combine all of the ingredients in a small saucepan over medium heat.
  • Whisk until the glaze is smooth and set aside.
  • Preheat oven to 200˚C, fan on.
  • Place rack on the lower third of the oven.
  • Pat the pork belly dry with paper towel.
  • Score the skin with thin shallow cuts.
  • Rub salt all over the pork belly and into the slits on the skin.
  • Place pork on a rack over a foil lined roasting dish.
  • Pour the stock into the roasting dish.
  • Roast for ± 1 hour until the skin is super crispy and the meat is tender.
  • When cool enough to handle – put the pork skin-side down and cut into bite-sized cubes. Thread onto skewers with the portabellini mushrooms in between.
  • Brush the pork and mushroom skewers liberally with the glaze.
  • Return to the oven and bake for 10 minutes, glazing again generously halfway.
  • For extra deliciousness and some smoky flavour finish this last step on the braai.
  • When the skewers are sticky and well glazed, plate onto a serving platter.
  • Scatter with sesame seeds and coriander.
  • Serve alongside fresh lime wedges and a spicy chilli sauce.



Pairing suggestion:

Pair with an Oude Molen Brandy Old Fashioned


Brandy Old Fashioned Cocktail

Serves 1



  • 3 dashes Angostura bitters
  • 1 sugar cube
  • 1 orange slice
  • 50ml brandy
  • Soda water, chilled, to top
  • Garnish: 2 maraschino cherries & chunky orange zest


  • Add the bitters, sugar cube and orange slice to a heavy glass tumbler.
  • Muddle to combine.
  • Add ice to fill the glass, then add the brandy.
  • Top with a splash of soda water and stir to combine.
  • Garnish with maraschino cherries and orange zest.


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