Dinner recipe: Miso Pork Belly & Portabellini Skewers

Miso Pork Belly & Portabellini Skewers

By Renate Engelbrecht

Tuesday, Jun 07

I don’t know about you, but come Wednesday, my dinner ideas for the week are out the door. In fact, many other ideas too. But, dinner is rather important, considering I’ve got a family to feed, hence it’s always good to have a recipe like this one handy.

Of course, if you could add mushrooms to the mix, all the better. These fungi are not only super tasty, but also very healthy and the perfect item to always include in your and your family’s dinner diet.

Combine it with pork belly and some Oude Molen Brandy as per SAMFA‘s (always reliable) suggestion and well, Bob’s your uncle!

READ: Risotto made with love

Dinner recipe Pork Belly and Portabellini Mushroom Skewers
Dinner recipe to die for. Image: SAMFA

Miso Pork Belly & Portabellini Skewers for dinner

Serves 4-6


Miso glaze

¼ cup / ±70g miso paste
1 Tbsp mirin
1 Tbsp honey
1 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp sesame oil

1kg pork belly, deboned
250ml vegetable stock

500g large portabellini mushrooms, halved
If you can only find small ones, keep them whole

Salt and pepper, to taste

Sambal oelek or any Asian chilli sauce, to serve
Sesame seeds, to serve
Micro coriander, to serve
Lime wedges, to serve


For the glaze

Combine all the ingredients in a small saucepan over medium heat.
Whisk until the glaze is smooth and set aside.

Preheat oven to 200˚C, fan on.
Place rack on lower third of the oven.

Pat the pork belly dry with paper towel.
Score the skin with thin shallow cuts.
Rub salt all over the pork belly and into the slits on the skin.
Place pork on a rack over a foil lined roasting dish.
Pour the stock into the roasting dish.
Roast for ± 1 hour until the skin is super crispy and the meat is tender.

When cool enough to handle – put the pork skin-side down and cut into bite-sized cubes. Thread onto skewers with the portabellini mushrooms in between.

Brush the pork and mushroom skewers liberally with the glaze.
Return to the oven and bake for 10 minutes, glazing again generously halfway.
For extra deliciousness and some smoky flavour, finish this last step on the braai.

When the skewers are sticky and well glazed, plate onto a serving platter.
Scatter with sesame seeds and coriander.
Serve alongside fresh lime wedges and a spicy chilli sauce.

For the weekend, pair these yummy skewers with an Oude Molen Brandy Old Fashioned Cocktail – probably the easiest fix of them all:

Oude Molen Brandy
Oude Molen Brandy. Image: SAMFA

Brandy Old Fashioned Cocktail

Serves 1


3 dashes Angostura bitters
1 sugar cube
1 orange slice
50ml brandy
Soda water, chilled, to top


2 maraschino cherries
Chunky orange zest


Add the bitters, sugar cube and orange slice to a heavy glass tumbler.
Muddle to combine.
Add ice to fill the glass, then add the brandy.
Top with a splash of soda water and stir to combine.

Garnish with maraschino cherries and orange zest.


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