Ingredients
- 2 tablespoons of oil
- 1 red onion, cut into thin wedges
- 6 cloves garlic, minced
- 1.5kg Bolar Roast, cut into 5cm chunks
- 1 cup coriander, chopped
- 5 tablespoons brown sugar
- 55g miso paste
- 500ml water
- 1 star anise
- 2 tablespoons red wine vinegar
- 2 teaspoons coriander seeds
- ½ red onion, sliced
To Serve:
- Juice 1 lime
- 1 tablespoon red wine vinegar
- Toasted sesame seeds to serve
- Rice
- Seasonal vege (we opt for bok choy!)
Method:
Pre-heat the oven to 160°C.Heat the olive oil in pot (with a lid) and over a medium-high heat fry the onion and garlic until soft and translucent. Spoon the onion out of the pot, set aside and return the pot to the heat. Add a little extra olive oil if needed and brown the meat on all sides in batches. Add all the meat back to the pot along with the onion mixture and the remaining ingredients aside from the sesame seeds. Put the lid on the pot and put it into the oven and cook for 4 hours or until the meat is tender and falling apart.
While the meat is cooking put the onion rings, lime juice and vinegar into a small bowl, mix well to combine and leave to pickle, mixing from time-to-time. Serve the meat on rice with seasonal vegetables on the side and the pickled onion and toasted sesame seeds on top.
