Method

• 1.
  Preheat the oven to 180°C. Heat a large flameproof casserole over high heat. Rub pork with half the miso paste and cook, skin-side down, for 1 minute or until browned, adding a little of the beer to deglaze the pan if the pork starts to catch on the bottom.

• 2.
  Add the mirin and remaining miso and beer, and bring to the boil. Cover with a lid and transfer to the oven. Braise for 2 hours or until pork is tender.
• 3.
  Remove pork from the braising liquid. Strain liquid through a fine sieve into a jug. Pour 1 cup (250ml) braising liquid into a saucepan over high heat and boil for 6-8 minutes until slightly thickened. Thinly slice pork into strips.
• 4.
  Blanch the edamame in a saucepan of boiling water for 2 minutes or until tender. Drain and refresh in iced water. Drain.
• 5.
  Using a mandoline, thinly slice lotus root. Heat oil in a wok or large saucepan to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
• 6.
  In batches, fry the lotus root, for 1 minute or until golden. Remove with a slotted spoon and drain on paper towel until cool.
• 7.
  Ensuring the oil is still at 180°C, in batches, deep-fry the pork for 1 minute or until golden. Carefully remove with a slotted spoon and drain on paper towel.
• 8.
  Place lotus chips on a platter. Top with the pork and drizzle with a little reduced braising liquid. Top with edamame and sprinkle with the chilli and shiso. Drizzle with a little more of the reduced braising liquid and serve immediately.