Miso pork belly and Portabellini skewers

Miso pork belly and Portabellini skewers: Your new favourite bite. Image: South African Mushroom Farmers’ Association

Miso pork belly and Portabellini skewers: Your next favourite dish

A taste sensation that will linger on your palate – this miso pork belly and Portabellini skewers is a must-try recipe.

Miso pork belly and Portabellini skewers

Miso pork belly and Portabellini skewers: Your new favourite bite. Image: South African Mushroom Farmers’ Association

Spice up mealtimes with a delightful miso pork belly and Portabellini skewers. If you are a fan of pork belly but want to make it more interesting, this recipe will bring that element of surprise to your dinner table.

The combination of miso pork belly with mushrooms is simply mouth-watering and will enliven your taste buds. Mushrooms add an appetising umami flavour to the dish which works well with the miso pork belly.

A pairing suggestion for your miso pork belly and Portabellini skewers

To enhance the taste of these unique skewers, we have a brandy old-fashioned cocktail for you. It is a delicate combination of Angostura bitters, a sugar cube, an orange slice for some flavour and 50 ml of brandy. Then to complete this drink, add some chilled soda water to top up and garnish with two maraschino cherries and chunky orange zest.

Let us know in the comments of this recipe if you plan to try out this delicious recipe.

Miso pork belly and Portabellini skewers recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy


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Total time






  • 1 kg 1 pork belly, deboned

  • 250 ml 250 vegetable stock

  • 500 g 500 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

  • Miso glaze
  • ¼ cup / ±70g miso paste

  • 1 Tbsp 1 mirin

  • 1 Tbsp 1 honey

  • 1 Tbsp 1 soy sauce

  • 2 Tbsp 2 rice vinegar

  • 1 tsp 1 sesame oil

  • Brandy old fashioned cocktail
  • 3 dashes Angostura bitters

  • 1 sugar cube

  • 1 orange slice

  • 50 ml 50 brandy

  • soda water, chilled, to top

  • Garnish: 2 maraschino cherries & chunky orange zest


  • For the glaze
  • Combine all of the ingredients in a small saucepan over medium heat.
  • Whisk until the glaze is smooth and set aside.
  • Pork belly and portabellini skewers
  • Preheat oven to 200˚C, fan on. Place rack on the lower third of the oven.
  • Pat the pork belly dry with a 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 them onto a serving platter. Scatter with sesame seeds and coriander.
  • Serve alongside fresh lime wedges and a spicy chilli sauce.
  • Brandy old fashioned cocktail
  • 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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