Test
KitchenNotes
Misoisa nutritious
pastemadefrom
fermentedsoybeans,
tofuandseaweed.
Whitemisoistheleast
fermentedform,witha
milderflavour.Buyit
fromselectdelisand
supermarkets.Soak
bambooskewersfor
atleast 30 minutes
beforeusingtoprevent
burning when cooking.PORKSKEWERS
WITHMISOHUMMUS
PREP+ COOKTIME 40 MINUTESSERVES 4
1 tablespoonbrownsugar
2 tablespoonspomegranatemolasses
2 tablespoonswater
600gporkneck,slicedthinly
2½tablespoonsextravirginoliveoil
2 redbananachillies(260g),seeded,
quarteredlengthways
1 smallredonion(100g),slicedthinly
1 tablespoonlemonjuice
1 cuplooselypackedfreshflat-leaf
parsleyleaves
½ cuplooselypacked fresh mint leaves
MISOHUMMUS
400gcannedchickpeas,drained,rinsed
¼ cup(70g)tahinipaste
2 tablespoonswhite(shiro)miso
1 teaspoongroundcoriander
1 clovegarlic,crushed
2 tablespoonslemonjuice
2 tablespoonsextravirgin olive oil
(^1) Makemisohummus.
2 Combinesugar,molassesandthe
waterina mediumbowl.Addpork;
mixwelltocoat.Season.
3 Threadporkonto 12 skewers.Brush
skewerswithhalftheoil.
4 Cookporkskewersona heatedgrill
plate(orgrillorbarbecue)overhigh
heatfor2 minuteseachsideoruntil
justcookedthrough.Removefrom
heat;restcovered,for5 minutes.
5 Meanwhile,cookbananachillisona
heatedgrillplate(orgrillorbarbecue)
overhighheatfor2 minuteseachsideor
untiltenderandlightlycharred.(Youcan
placea heavypanoverthebananachillis
tokeepthemflatonthegrill).Combine
onionwithlemonjuiceina smallbowl.
Addremainingoilandherbs;seasonto
taste.Tosssaladtocombine.
6 Serveporkskewerswithsalad, banana
chillisandmisohummus.
MISOHUMMUS
Processingredientsuntilsmooth.
Seasonwithfreshlyground black
pepper. Makes 2 cups.
AWW FOOD•ISSUE FIFTY EIGHT 83