Pork belly skewers with green miso noodle salad
Whizzing together spinach, spring onions, herbs and miso paste creates a vibrant green dressing for this cold noodle salad. It’s ideal served alongside these sticky glazed pork skewers, but you could also pair the salad with grilled chicken, fish or tofu.
Ingredients
800g thinly sliced rindless pork belly
2 tbsp soy sauce
1 garlic clove, crushed
200g green tea noodles
2 tbsp white miso paste
¼ cup mirin
2 tbsp rice wine vinegar
1 cup baby spinach leaves (about 30g)
2 spring onions, roughly chopped, plus extra to serve
¼ cup coriander sprigs, plus extra to serve
1 Lebanese cucumber, thinly sliced
cooked edamame, to serve
Method
Step 1
Place the pork in a medium bowl, add the soy sauce and garlic, season with pepper and toss to coat. Set aside to marinate.
Step 2
Meanwhile, cook the noodles in boiling salted water for 6 minutes. Drain and refresh in cold water.
Step 3
Combine the miso, mirin, rice wine vinegar, spinach, spring onion and coriander in a blender and whiz until smooth. Pour the dressing over the noodles and toss to combine.
Step 4
Thread 3-4 pieces of pork onto each metal skewer and place on a tray while you preheat the oven grill to high. Brush the skewers with oil and cook for 8 minutes, turning halfway through, until lightly charred.
Step 5
Toss the cucumber and remaining spring onion and coriander sprigs through the noodles and serve with the pork skewers and cooked edamame.
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Original URL: https://www.watoday.com.au/goodfood/recipes/pork-belly-skewers-with-green-miso-noodle-salad-20250221-p5le2m.html