Miso Pork Belly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the Marinade: In a medium bowl, combine the miso paste, sake, sesame oil, minced garlic, brown sugar, gochujang (if using), grated ginger, and water. Whisk until completely smooth.

Step 2

Marinate the Pork Belly: Place your pork belly slices into a large zip-lock bag or shallow container. Pour the marinade over the meat and massage it deeply into the pork to ensure even coating. Seal and refrigerate for at least 8 hours, or ideally overnight (up to 24 hours) to let the flavors deeply penetrate the fat.

Step 3

Bring to Room Temp: Remove the pork belly from the refrigerator about 30 minutes before grilling so it cooks evenly.

Step 4

Grill Hot and Fast: Heat your tabletop KBBQ grill, outdoor grill, or a heavy cast-iron skillet over medium heat. Note: Because miso has natural sugars, it will burn easily if the heat is too high. Alternately, preheat your oven to 350.

Step 5

Caramelize the Edges: Lay the pork belly strips flat on the grill. Cook for about 3 to 4 minutes per side, turning occasionally, until the pork is fully cooked through and the edges develop a beautiful, dark golden-brown char. Alternately, put it in an oven safe pan and cook for 35-45 min at 350, then optionally stand it up skin side up and broil for 2-4 min until the skin is crispy.

Step 6

Slice and Serve: Use clean kitchen shears to snip the strips into bite-sized pieces and serve!