Name: Sweet Miso Roast Pork Recipe
Total time: 6 h 30 min
Yield: Serves: 6
Ingredients: 1.2-1.5kg pork shoulder, boned and rolled, skin scored

By Jane Curran

published 29 October 2015

in Recipes

Ingredients

1.2-1.5kg pork shoulder, boned and rolled, skin scored

For the glaze

250g pack sweet white miso paste* 50ml soy sauce
100g runny honey
75ml mirin (Japanese rice wine)

Method

To make the glaze, mix all the ingredients together in a bowl until well combined. This will make more than you need but it keeps for ages in the fridge and is great with chicken, fish or added to vegetables as a stir-fry sauce.
Heat the oven to 130C, gas ½. Set the pork on a rack over a roasting tin (it’s a good idea to line it with foil) and brush the meat only, not the skin, with 1-2tbsp of glaze. Cook slowly, covered loosely with foil, for 6 hours, until super tender. Glaze the meat every hour or so.
When you are ready to serve, turn the oven up to 200C, gas 6. Blast the pork until it starts to crackle, then brush the crackling and the meat with a little glaze before serving. Delicious with mash or rice and try some cavolo nero or greens stir-fried in the miso glaze.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.