Miso and ginger braised pork belly
February 12, 2023
| Prep Time | 10 Minutes |
| Cook Time | 3 Hours |
| Servings | People |
Ingredients
- 800 g of pork belly with skin on boneless
- 5 cm piece ginger
- 3 spring onions
- 1 tbsp Oil
- 5 tbsp barley miso
- 3 tbsp light soy sauce
- 100 ml mirin
- 250 ml water
TO SERVE
- 2 spring onions finely chopped
- 2 cm piece ginger julienned
- white pepper freshly ground
Ingredients
TO SERVE
| |
Instructions
- Cut the pork belly into large chunks, about 2.5cm wide pieces. Blanch the pork belly pieces in boiling water for about 2 minutes, then drain and rinse well.
- Slice into fairly large pieces, skin included. Reserve a thumb-sized portion – peel, julienne and set this aside for garnish. Trim the spring onions and separate the lighter bottom parts from the dark green tops. Finely chop the green parts and set aside with the julienned ginger for garnishing later
- In a large saucepan, heat up the oil. Over medium heat, fry the ginger pieces until golden and fragrant. Push aside and add the pork belly, frying until just lightly browned
- While the pork is frying, combine the barley miso, light soy sauce, mirin and water in a separate bowl, stirring to make sure everything is well mixed
- Pour the miso mixture into the pan and bring everything to a boil over medium-high heat. Once boiling, cover and turn the heat down to low. Simmer gently for 2 1/2 hours, until the pork is very tender
- Dish out into a large serving bowl and finish with the chopped spring onions and julienned ginger. Eat with plain rice or noodles, making sure to scoop the sauce over generously