black sesame roasted pork with miso caramel
- 1 x 3kg boneless pork loin with the belly attached, trimmed
- ⅓ cup (40g) sea salt flakes
- ¼ cup (55g) red miso paste
- 2 tablespoons black sesame seeds
- 1 teaspoon cracked black pepper
- extra virgin olive oil, for brushing
- 1½ cups (330g) caster (superfine) sugar
- ¼ cup (60ml) fish sauce
- ¼ cup (60ml) water
- 1 tablespoon rice wine vinegar
- 1 tablespoon red miso paste
- 2 teaspoons grated ginger
- Using a sharp knife, score the pork skin at 1cm intervals. Sprinkle the pork with 2 tablespoons of the salt and rub into the skin. Refrigerate, uncovered, for 2 hours.
- Preheat oven to 220°C (425°F). Brush the salt from the pork and pat dry with paper towel to remove any excess moisture.
- Spread the pork, skin-side down, with the miso and sprinkle with the sesame seeds and pepper. Roll up to enclose and tie with kitchen string.
- Brush the skin with oil and rub with the remaining salt, ensuring the salt is rubbed into the scored cuts.
- Place the pork on a lightly greased wire rack in a roasting pan lined with non -stick baking paper and cook for 30 minutes.
- Reduce the temperature to 200°C (400°F) and cook for a further 45 minutes. Remove from the oven, cover with aluminium foil and allow to rest for 15 minutes.
- While the pork is resting, make the miso caramel. Place the sugar in a medium saucepan over medium heat and cook, swirling the pan occasionally (do not stir), for 8–10 minutes or until golden. Remove the pan from the heat and carefully add the fish sauce, water, vinegar and miso and stir to combine.
- Return to the heat, add the ginger and cook, stirring, for 2 minutes. Remove from the heat and allow to stand for 5 minutes to cool slightly.
- Remove the string from the pork, slice and serve with the miso caramel. Serves 6–8
Found the fishy salty flavour a little strong as a sauce. Added juice of an orange and used the Miso Caramel as a marinade for the Butterflied Chicken recipe and was delicious.