Name: Miso-Marinated Pork Belly
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs Pork belly, skin-on; 3 tbsp Red miso paste; 2 tbsp Mirin; 1 tbsp Sake; 1 tbsp Brown sugar; 1 tsp Grated fresh ginger; 2 cloves Minced garlic; 1 tbsp Soy sauce

Meat

Miso-Marinated Pork Belly

This miso-marinated pork belly features a deep, savory umami glaze that caramelizes beautifully in the oven. The result is tender, melt-in-your-mouth meat with a perfectly charred, flavorful exterior.

Prep

15m

Cook

45m

Serves

Calories

650kcal

Qty	Ingredient
1.5 lbs 680 g	Pork belly, skin-on
3 tbsp 45 g	Red miso paste
2 tbsp 30 ml	Mirin
1 tbsp 15 ml	Sake
1 tbsp 12 g	Brown sugar
1 tsp 5 g	Grated fresh ginger
2 cloves 6 g	Minced garlic
1 tbsp 15 ml	Soy sauce

2 Method

Step 1. In a small bowl, whisk together the red miso paste, mirin, sake, brown sugar, soy sauce, grated ginger, and minced garlic until the marinade is smooth.

Step 2. Pat the pork belly dry with paper towels and score the skin in a diamond pattern using a sharp knife, making sure not to cut through to the meat.

Step 3. Rub the miso marinade thoroughly over the meat sides of the pork belly, keeping the skin side as clean as possible to ensure it crisps up later.

Step 4. Place the pork in a sealed container or zip-top bag and refrigerate for at least 4 hours, though overnight is recommended for maximum flavor.

Step 5. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with aluminum foil.

Step 6. Wipe away any excess marinade from the skin side of the pork with a paper towel and place the meat on a wire rack set over the baking sheet.

Step 7. Roast the pork belly for 45 to 55 minutes, or until the meat is tender and the miso glaze has caramelized into a deep mahogany brown.

Step 8. Let the pork rest for 10 minutes before slicing into thick pieces; serve immediately over warm steamed rice.

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Wipe the skin side completely dry before roasting to prevent the sugars in the miso from burning the surface.
·
Marinating for a full 24 hours allows the miso enzymes to break down the connective tissue, making the pork even more tender.
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If the glaze starts to darken too quickly, loosely cover the pork with a piece of foil for the remaining cook time.
·
Try using white miso if you prefer a milder, sweeter flavor profile compared to the robust red miso.