Method:

1. In a medium heat pan add your sake, mirin, sugar and miso and bring to the heat and evenly combine and then set aside
2. Slice your pork belly into a bar then into about 2 cm thick slices before adding them onto your skewers. Add your miso caramel to your skewers and marinade for a minimum of an hour in your fridge or overnight
3. Over a medium heated bbq, grill your skewers until cooked nicely caramelised on both sides.
4. Combine the sudichi juice and mayonnaise and season to taste
5. Garnish your pork belly with your spring onions and enjoy with your sudichi sauce

Our friends at Wine Selectors suggest pairing this dish with a Merlot.