Shiobuta with Spicy Miso Sauce from Tokyo Cult Recipes by Maori Murota

Ingredients

• 1 tablespoon raw (demerara) sugar
• 1 tablespoon mirin
• 2 tablespoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 tablespoon sesame seeds
• 1 teaspoon chopped ginger
• ½ garlic clove, grated
• 3 cm (1¼ in) leek (white part), chopped
• 3 cm (1¼ in) leek (white part)
• ½ lettuce, leaves separated
• 8 shiso (perilla) leaves
• your choice of herbs
• 500 g (1 lb 2 oz) pork belly, bones removed
• 1 tablespoon gochujang*
• 2 tablespoons miso
• 3 cm x 3 cm (1¼ in x 1¼ in) piece kombu seaweed
• 15 g (½ oz) coarse sea salt