Shiobuta with Spicy Miso Sauce from Tokyo Cult Recipes by Maori Murota
A few days ahead of time, rub the pork with the salt and wrap in plastic wrap. Marinate the pork in the refrigerator for at least 1–2 days, or up to 4 days. Pla
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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
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