Crispy Miso Pork Belly

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

2.5-3 kg Pork belly, skin scored at 1.5cm intervals
1 tbsp Olive oil
2 tsp Sea salt flakes
5 Spring onions, trimmed, halved
80 g White miso paste
60 ml Mirin
25 g Fresh ginger, peeled, finely grated
240 ml Salt-reduced chicken stock
3 tbsp Chinese rice wine, optional
2 tbsp Spring onion, sliced on an angle
Blanched bok choy

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.

7 comments:

David M. Gascoigne, 18/10/24 13:51: Not sure I can get around the term pork belly!
DEZMOND 18/10/24 14:07: 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.
Jeff the Chef @ Make It Like a Man! 18/10/24 14:11: Thank you for this wonderful recipe, and also for all the suggestions about mirin substitutes.
Tom 18/10/24 14:12: ...looks like a great low carb treat.
Lola Martínez 18/10/24 14:12: No es una carne que pueda comer mucho, pero un poco para probarla y disfrutarla sí que tomaría.
Christine 18/10/24 16:29: Yummy
eileeninmd 18/10/24 17:50: Looks tasty, another great recipe! Take care, have a great day and a happy weekend!