A succulent pork belly slow‑roasted until melt‑in‑your‑mouth tender, glazed with a sweet‑salty miso caramel, and paired with a light, smoky charred avocado foam that adds bright green contrast and airy texture.
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Servings: 4
Ingredients:
1.5 lb (≈700 g) Pork belly, skin on
1 tbsp Kosher salt
1 tsp Freshly ground black pepper
1 tsp Chinese five‑spice powder
2 tbsp Olive oil (for searing)
2 tbsp White miso paste
1 tbsp Dark miso paste
1/3 cup Light brown sugar
2 tbsp Soy sauce
1 tbsp Rice vinegar
1/4 cup Water
1 tsp Fresh ginger, grated
1 clove Garlic, minced
1 tbsp Toasted sesame seeds
handful Microgreens (pea shoots or similar)
1 large Ripe avocado, firm
1 tsp Lime juice
pinch Smoked sea salt
1/4 cup Heavy cream
1 tsp Olive oil (for foam)
1/2 tsp Soy sauce (for foam)
Instructions:
- Preheat the oven to 150 °C (300 °F). Using a very sharp knife, score the pork belly skin in a cross‑hatch pattern, being careful not to cut into the meat; this helps render the fat and achieve crispy crackling.
- 2. Rub the entire slab with kosher salt, black pepper, and Chinese five‑spice powder, then drizzle with 2 tbsp olive oil and massage the seasoning into the meat.
- 3. Place the pork belly on a rack set over a roasting pan, skin side up. Roast uncovered for 2 hours, or until the fat has rendered and the meat is tender.
- 4. While the pork is roasting, prepare the miso caramel. In a small saucepan combine white miso, dark miso, light brown sugar, soy sauce, rice vinegar, water, grated ginger, and minced garlic. Bring to a gentle boil, then reduce heat and simmer 5‑7 minutes, stirring occasionally, until the mixture thickens to a glossy syrup. Remove from heat and set aside.
- 5. After the 2‑hour low‑heat roast, increase the oven temperature to 240 °C (460 °F) and continue roasting for 10‑12 minutes, or until the skin is puffed and golden‑brown. Remove the pork and let it rest 10 minutes.
- 6. Brush the hot pork belly generously with the miso caramel glaze and place under the broiler for 1‑2 minutes, watching closely, until the glaze caramelizes and turns a deep amber.
- 7. While the glaze sets, char the avocado. Heat a grill pan or torch the avocado halves, skin side down, until the surface is darkly charred but the flesh remains green. Let cool, then scoop the flesh into a blender.
- 8. Add heavy cream, lime juice, a pinch of smoked sea salt, 1 tsp olive oil, and 1/2 tsp soy sauce to the blender. Blend on high until completely smooth. Pass the mixture through a fine‑mesh sieve into a siphon (or a bowl if a siphon is unavailable). If using a siphon, charge with one N₂O cartridge and shake vigorously; if not, whisk rapidly to incorporate air and let sit for 2 minutes to develop a light foam.
- 9. Slice the rested pork belly into ½‑inch (1 cm) thick pieces. Arrange the slices in a fan on a warm white plate, drizzle any remaining miso caramel over the top, and place a spoonful of the charred avocado foam in the center.
- 10. Finish with a sprinkle of toasted sesame seeds and a handful of microgreens for colour and freshness. Serve immediately while the pork skin is still crisp and the foam is airy.