* First of all…holy mother-licking crap.  Check out the nutritional data on this meal.  You need to know what you’re up against.

I didn’t know.

This is how it went down…I made a delicious meal.  I ate a massive portion of that meal.  My blood thickened in my veins.  I went to bed.  I had a nightmare about Oprah.  Afraid to go back to sleep, I organised my underwear drawer and calculated the nutritional information of the meal that had given me meat sweats and chest pain.  1300 calories of pure pork fat.

It was delicious.  Worth it in a “nuclear missile strike imminent” kind of way.

I can’t pare this recipe down to healthy, but my goal is to be able to eat it without feeling pieces of my heart stick together.

Miso Pork Belly

• 4 TBS red miso
• 2 TBS sake
• 3 TBS mirin
• 2 TBS tamari
• 900 g pork belly cut into 1.5 inch chunks
• 3 TBS olive oil
• 1 large carrot cut into 1 inch cubes
• 6 inches daikon cut into 1.5 inch cubes
• 2 TBS sweet white miso
• finely sliced spring onion
• A complete disregard for your own health

1. Combine red miso, sake, mirin, and tamari to create a marinade.
2. Marinade the pork belly overnight.
3. The next day, remove the pork belly from the marinade.
4. Reserve the marinade.
5. Brown the pork belly in a dry, hot pan until the pork begins to color and crisp up.
6. In a large casserole pan, heat the olive oil and saute the carrot and daikon for a few minutes, until softened.
7. Add the pork belly, marinade, and 1 litre of hot water.
8. Cook over low heat for 1.5-2 hours.
9. Stir every 30 minutes or so, and cook until the pork is soft and you get a nice gravy to your liking.
10. Mix in the sweet white miso.
11. Serve over steamed rice and top with spring onion.
12. Try not to have a massive coronary event.

*  WARNING:  NUTRITIONAL INFORMATION (4 servings)

• calories-1312
• fat-130.7
• carbs-8.9
• protein-24