Miso Pork

Ingredients Serves 6

• 1 pound 5 1/2 oz (600g) belly pork
• Miso Sauce
• 2/3 cup (160 cc) soy sauce
• 3 tablespoons sugar
• 4 tablespoons miso
• 5/6 cup (200 cc) mirin
• 10 slices pickled ginger
• 3 naganegi (or green onions), cut into 1 1/2-inch (4 cm) lengths

Direction

1. Combine the soy sauce, sugar, miso, mirin and ginger in a large mixing bowl, mix well, then add the naganegi.
     
2. Cut the pork in half, and marinate in the miso sauce for about half a day, or overnight.
     
3. Heat the oven to 350˚F (180˚C).
     
4. Place the meat and about half the miso sauce in an ovenproof dish, and cook for 40 minutes.
     
5. As the meat is cooking, turn it several times as necessary, and baste with a little of the remaining miso sauce each time.
     
6. When the meat is done, remove from the oven and slice thinly.
     
7. Pour any remaining sauce over the meat, and serve.

Bordeaux Red
Dessert Wine

Young red classified Bordeaux is perfect.  Preferably, it should be from the Right Bank with two to three years aging, since you wan the primary fruit aromas along with the sweet vanilla and oak character prominent at the stage to match the sweetness of the dish, while the youthful acidity cuts the fat.  Chateau d'Yquem from the Sauternes region in Bordeaux is uniquely famous for producing a botrytis dessert wine ideal for this dish.  Outside Bordeaux, focus on dessert wines made from Riesling, as you need acidity.  Amarone, from Italy, is made from the ripest grapes that are then dried, resulting in a powerful and concentrated wine, and probably the best compromise between the Bordeaux and a dessert wine.