© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
An irresistibly rich pork roast recipe with Asian flavours like miso, mirin, fresh ginger, and rice wine. Served with a simple blanched bok choy (and steamed rice if desired) for a perfect weekend meal. Mirin is a Japanese sweet rice wine made for cooking. If you don't have mirin on hand, use a sweet marsala wine or Sherry. Another alternative is to use rice wine vinegar, but keep in mind to cut the amount called for in half and then add some sugar (1 teaspoon for every tablespoon of rice wine vinegar) to replicate the sweetness of mirin.
Crispy Miso Pork Belly
adapted from Taste
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- Place pork belly skin-side up in a roasting pan and chill, uncovered, overnight or up to two days to dry out skin.
- Remove pork from fridge and bring to room temperature. Meanwhile, preheat oven to 220C/430F.
- Pat pork skin dry with paper towel, then brush with oil and sprinkle with salt. Roast for 1 hour 15 minutes or until skin begins to crisp.
- Whisk miso paste, mirin, ginger and stock in a medium jug.
- Remove from oven and add miso mixture to the base of pan, being careful to avoid skin. Reduce oven to 160C/320F and roast pork for a further 1.5 hour or until meat is cooked through and skin is crisp and golden. Rest the pork, loosely covered with foil, for 10-15 minutes.
- Slice pork belly into thick pieces. Serve on a platter sprinkled with chopped spring onions, blanched bok choy and pan juice.
© 2024 | http://angiesrecipes.blogspot.com
 |
 |
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
Posts
23 comments:
Not sure I can get around the term pork belly!
Poor piggy! Wish we had bok choy here, seems like an interesting veggie. We did have bigger Chinese cabbage before, but have not seen it in a long time.
Thank you for this wonderful recipe, and also for all the suggestions about mirin substitutes.
...looks like a great low carb treat.
No es una carne que pueda comer mucho, pero un poco para probarla y disfrutarla sí que tomaría.
Yummy
Looks tasty, another great recipe! Take care, have a great day and a happy weekend!
Looks great, thanks for the recipe.
This is just what I need. I have a pork belly in the freezer right now!
Yum, I'm ready to dig into that one!
OOOO-I love pork belly. This looks delicious. (Just like so many things you make).
Hi Angie, Love the look of this pork belly creation! We really like pork belly and we will give this one a try. Take Care, Big Daddy Dave
I love all the Asian flavors and that bok choy looks delicious
I really love miso flavour
Sabe un delicioso plato. Una fina elección para cualquier oportunidad. Todo muy rico Angie. Siempre gracias!
Qué tengas bonito fin de semana.!☀️
I shall try this combination on of ingredients next time we do a pork belly.
Tandy | Lavender and Lime https://tandysinclair.com
Looks great and yummy, Angie.
i don't eat pork. But your skill in cooking this dish is great Angie...the bok coy can be a nice condement in your pork belly...
Looks so delicious, that I'm feeling hungry :)
This sounds really tasty! I lvoe a good pork belly like this
I don't eat pork but if I did this recipe looks amazing!
Julia x
https://www.thevelvetrunway.com/
The miso and mirin is such a perfect balance for savory and sweet and you know I am eyeing especially at the crispy crackling pork belly skin right? :D
I love pork belly, and this looks mouthwatering! David (C&L)
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!