Baked Belly Pork Hotpot with Miso, Morels, Baby Beetroot and Ginger

From Peter Gordon, a lip-smacking hotpot of tender baby beets and crispy pork belly enriched with mushrooms and ginger.
By Peter Gordon
Baked Belly Pork Hotpot with Miso, Morels, Baby Beetroot and Ginger
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 35 minutes plus soaking
  • Effort: medium



  • 12 baby beetroot
  • 600 g pork belly strips
  • 12 dried morel mushrooms
  • 400ml warm water
  • 1 heaped tbsp miso paste
  • 2 thumb-sized pieces ginger, finely sliced
  • 2 clove garlic, sliced
  • 1 red chilli, deseeded and sliced
  • 225 ml rice wine
  • 2 tbsp soy sauce
  • plain white rice or noodles, to serve


1. Preheat the oven to 200°C/gas 6.

2. Put the unpeeled beets in a large saucepan of water. Bring to the boil and cook for 30-40 minutes until just tender. Drain, nip off the stem and root, and peel away the skin.

3. Meanwhile, place the pork belly in a roasting pan and roast for 34-45 minutes until crisp and golden round the edges. Slice into 2cm cubes.

4. While the beets and pork are cooking, soak the morels in the warm water for 30 minutes.

5. Remove the morels from the soaking water but don't discard the water. Rinse them gently and place in a large braising dish with a tight-fitting lid. Strain the soaking water through a fine sieve to remove any grit.

6. Stir in the miso, ginger, garlic and chilli. Add the baby beets. Scatter the pork belly pieces on top, then slosh in the wine and mushroom liquid.

7. Cover the dish with a lid and bake in the oven for 1 hour.

8. To serve, just place the dish on the table, provide a ladle and let everyone help themselves. Serve with plain white rice or noodles.

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