It’s been beautiful days in Perth. I only remember Perth’s summer as hot and dry, but this year is very different (last year too, maybe) – humid, rain, and sometime very cool.
Today I visited my friend’s new house and enjoyed swimming in their yard. It’s a sunny day with nice breaze – so perfect to just sit on the poolside and chat.
When I got home I felt like something grilled meat. In Australia we happen to have bbq quite often, and I’m used to this type of food. I love it. Australia Day is approaching and I definitely think we are gonna have some bbq with family on the long weekend.
Today I made grilled pork. The pork is marinated in miso-mixture so it’s got some Asian flavour.
This miso-marinated pork is great to have with steamed rice, and is best to make with pork belly. The fat makes the meat juicy, soft and tasty.
But this time I had this with somen noodle. Somen noodle is like a king of summer food in Japan. Simply boil the noodle, cool down in cold water, then eat with soy sauce-based dipping sauce with some condiments. Love it.
<Grilled Miso-Marinated Pork>
- Pork Belly 2 fillets (around 500g)
- Miso paste 3 tbs
- sake (cooking wine) 1 tbs
- Mirin 1 tbs
- Honey 1 tbs
- Soy Sauce 1 tsp
- Sesame Oil 1 tsp
- garlic 1 clove – minced
- ginger 1 small knob – minced
- Mix everything except pork belly in a shallow plate or in a plastic bag. Marinate pork belly in the mixture overnight.
- Take out the pork, and slice in 1cm width.
- Heat 1 tbs of oil in a skillet pan over high heat, and grill the pork. The meat is easy to get burnt because of the miso marinade, so be careful. Turn around the meat with tong often so it won’t go black.
- When the meat is fully cooked, golden and crispy, take out from the pan. Serve immediately with salad and rice/noodle.