Miso-Ginger Glazed Pork Belly is a masterclass in the balance of richness and piquancy. This dish transforms a humble, fatty cut of pork into a luxurious culinary experience through a dual-stage cooking process. First, the pork is slow-cooked to render the fat and break down connective tissues until the meat is tender enough to be pulled apart with chopsticks. It is then finished with a high-heat sear and a lacquer-like glaze of fermented miso and sharp ginger. The result is a complex profile—salty, sweet, and deeply savory—that highlights the celebrated Japanese concept of umami.

• Prep time: 20 minutes (plus optional overnight pressing)

• Cook time: 3 hours

• Servings: 4 people

Ingredients List

The Pork:

• 1kg Pork belly (skin-on or off, based on preference)

• 2 cups Chicken or vegetable broth

• ½ cup Soy sauce

• ¼ cup Mirin

• 2-inch piece of Ginger, sliced

The Miso-Ginger Glaze:

• 3 tbsp Red or white miso paste

• 2 tbsp Brown sugar or honey

• 1 tbsp Fresh ginger, finely grated

• 1 tbsp Rice vinegar

• 1 tsp Toasted sesame oil

Garnish:

• Sliced scallions

• Pickled ginger or radishes

• Toasted sesame seeds

Step-by-Step Instructions

1. Braise the Pork: Preheat your oven to 150°C (300°F). Place the pork belly in a deep baking dish with the broth, soy sauce, mirin, and sliced ginger. Cover tightly with foil and braise for 2.5 to 3 hours until the meat is tender.

2. Press (Optional): For perfectly neat cubes, let the pork cool in its liquid, then place it in a tray, put another tray on top with a weight (like canned food), and refrigerate overnight. This compacts the layers.

3. Prepare the Glaze: In a small bowl, whisk together the miso paste, sugar, grated ginger, rice vinegar, and sesame oil until smooth.

4. The Sear: Slice the cold (or rested) pork belly into thick slabs or 2-inch cubes. Heat a non-stick skillet over medium-high heat. Sear the pork on all sides until the fat is golden and crispy.

5. Glaze and Caramelize: Lower the heat to medium. Brush the miso mixture generously over each piece of pork. Cook for another 1-2 minutes, turning frequently, until the glaze bubbles and becomes sticky and dark.

   Caution: Miso and sugar burn quickly, so keep the pork moving!

6. Serve: Arrange the pork over steamed rice or a crisp cucumber salad. Garnish with scallions and sesame seeds.

Pro-Tips

• Miso Selection: Use White Miso (Shiro) for a milder, sweeter flavor, or Red Miso (Aka) for a deeper, more pungent fermented punch.

• Fat Management: After braising, don't throw away the liquid! Skim the fat and use the remaining jus as a base for an incredible ramen broth or soup.

• Crispy Skin: If using skin-on pork, ensure the skin side is seared first in the pan to achieve a crackling texture before applying the glaze to the meat sides.