This sticky, sweet miso-glazed pork belly is truly a melt-in-your-mouth treat. It makes the perfect appetizer in lettuce cups, over a salad, or as a main course protein over a bed of rice. The miso glaze is dreamy and decadent, but actually very simple and easy to make! The trick is to use both white and red miso paste. Most miso glaze recipes call for only white miso paste, but it’s the red miso paste that really gives it the oomph that makes this stand-out dish one that you will crave time and time again.
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In a small saucepan, boil the mirin and saké at medium-high heat until reduced to ⅓ of the original volume.
Turn the heat to low and add the sugar and miso pastes.
Whisk continually for about 2 minutes (so that the sugar doesn’t burn), or until all of the sugar has melted. Remove from the heat.
Pour half of the miso marinade onto the bottom of a glass or metal pan, and place the pork belly into the pan.
Pour the rest of the marinade over the pork belly. Rub the marinade all over each piece of pork belly so they are all fully coated.
Marinate for at least 30 minutes, or up to 2 days. Preheat the oven to 375°. Once the oven is at temperature, bake the pork belly for 1 hour (or until tender and brown), turning ever 15 minutes. Remove from the oven and rest for 10 minutes. Slice and serve hot.
Miso-Glazed Pork Belly
Ingredients
- 2 lbs pork belly, skin removed
- 3 Tbsp mirin
- 3 Tbsp saké
- 2 Tbsp red miso paste
- ¼ cup + 2 Tbsp (or 6 Tbsp) white miso paste
- ¼ cup granulated sugar
Instructions
- In a small saucepan, boil the mirin and saké at medium-high heat until reduced to ⅓ of the original volume.
- Turn the heat to low and add the sugar and miso pastes. Whisk continually for about 2 minutes (so that the sugar doesn't burn), or until all of the sugar has melted. Remove from the heat.
- Pour half of the miso marinade onto the bottom of a glass or metal pan, and place the pork belly into the pan.
- Pour the rest of the marinade over the pork belly. Rub the marinade all over each piece of pork belly so they are all fully coated.
- Marinate for at least 30 minutes, or up to 2 days. Preheat the oven to 375°. Once the oven is at temperature, bake the pork belly for 1 hour (or until tender and brown), turning ever 15 minutes. Remove from the oven and rest for 10 minutes. Slice and serve hot.