Pork Belly Yuzu Miso

100g caster sugar
50g seaweed salt
100ml boiling water
400 ml ice-cold water
600g strips of pork belly
Sake- Mirin Spray
1 tbsp mirin
1 tbsp caster sugar
50g yellow miso
1 1/2 tbsp yuzu juice
You will need: 8 wooden skewers, soaked for 30 minutes in cold water.
Pork belly is a great inexpensive robata option, with its flavoursome strips of fat. I recommend using belly from free-range rare breeds. To break the grease and enhance  the flavors, this is served with a simple yuzu miso topping to add umami and acidity simultaneously.
  1. First, make a brine. Place the sugar and salt in a mixing bowl, then pour over the boiling water and mix well. Top up the brine with ice-cold water.
  2. Trim the pork belly, removing the rind and leaving as much of the fat attached to the meat as possible.
  3. Cut into 1.5x1.5 cm wide pieces, add to the brine and leave to soak for 2 hours in the fridge.
  4. For the dressing, place the mirin, sugar and miso in a small saucepan over a gentle heat ant stir until the sugar is melted ant the mirin incorporated.
  5. Remove from the heat, stir in the yuzu juice, and set aside to cool down.
  6.  Start the robot grill.
  7. Drain the pork belly through a colander, discarding the liquid.
  8. Divide the pork between the eight skewers.
  9. Grill over the bincho coals, spraying with sake-miring spray ant rotating every 2 minutes.
  10. Repeat until the pork is cooked through and crisp on the edges, about 8-10 minutes.
  11. Remove from the robot and, while still piping hot, add dollops of the yuzu miso to the crispy pork, then place in a serving dish and serve with Red Onion Pickles.