Tender, slow‑braised pork belly bathed in a sweet‑savory miso‑caramel glaze, finished under the broiler for a glossy crust, and crowned with a light, smoky shiso foam. Served with toasted sesame, crisp pickled radish and fresh microgreens for contrast.
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Servings: 4
Ingredients:
1.5 kg (about 3 1/3 lbs) Pork belly, skin on
1 tbsp Kosher salt
1 tsp Freshly ground black pepper
2 tbsp Vegetable oil
3 tbsp White miso paste
2 tbsp Dark soy sauce
3 tbsp Mirin
1 tbsp Rice vinegar
1 tbsp Fresh ginger, grated
2 Garlic cloves, minced
2 cups Water
1/4 cup Brown sugar
2 tbsp Honey
2 tbsp Sake (Japanese rice wine)
15 large leaves Shiso leaves
1 tsp Lemon juice
2 Egg whites
1 tsp Olive oil (for charring)
1 tbsp Toasted sesame seeds
1/4 cup Microgreens (e.g., radish or pea shoots)
2 tbsp Pickled radish (takuwan), thinly sliced
Instructions:
- 1. Preheat the oven to 150 °C (300 °F). Pat the pork belly dry, score the skin in a crosshatch pattern (being careful not to cut into the meat), then season generously with salt and pepper.
- 2. 2. Heat the vegetable oil in a large, oven‑safe Dutch oven over medium‑high heat. Sear the pork belly skin‑side down until the skin is deeply golden and begins to render, about 5‑6 minutes. Flip and sear the flesh side for 2 minutes. Remove and set aside.
- 3. 3. In the same pot, whisk together white miso, dark soy sauce, mirin, rice vinegar, grated ginger, minced garlic, brown sugar, honey, sake, and water. Bring to a gentle simmer, stirring to dissolve the sugar and miso.
- 4. 4. Return the pork belly to the pot, skin side up, making sure the liquid comes about halfway up the meat. Cover tightly with a lid or foil and transfer to the preheated oven. Braise for 2 hours, then check for tenderness; continue braising for an additional 30 minutes if needed until the meat is melt‑in‑your‑mouth tender.
- 5. 5. While the pork is braising, prepare the shiso foam. Roughly chop the shiso leaves and blend with lemon juice, a pinch of salt, and 2 tbsp water until smooth. Strain through a fine‑mesh sieve into a tall mixing bowl.
- 6. 6. Add the egg whites to the strained shiso liquid. Using an immersion blender, whip on high speed until a glossy, stable foam forms (about 1‑2 minutes). Set the foam aside, covered, at room temperature.
- 7. 7. Once the pork is tender, remove the pot from the oven. Increase the oven temperature to 220 °C (425 °F) or set the broiler to high. Carefully lift the pork belly, discard excess braising liquid (reserve a tablespoon for drizzling if desired), and place the belly on a baking sheet lined with foil, skin side up.
- 8. 8. Brush the skin generously with a mixture of 1 tbsp miso, 1 tbsp brown sugar, and a drizzle of honey. Broil for 5‑7 minutes, watching closely, until the glaze caramelizes and the skin is crisp and glossy. Remove and let rest 10 minutes.
- 9. 9. While the pork rests, quickly char 3‑4 shiso leaves in a hot skillet with a splash of olive oil, just until they blister. Roughly chop and fold them into the prepared foam for a smoky aroma.
- 10. 10. Slice the pork belly into 1‑cm (½‑inch) thick pieces. Arrange the slices on warmed plates, overlapping slightly.
- 11. 11. Drizzle any reserved reduced braising liquid around the pork, then spoon a thin ribbon of the miso‑caramel glaze over the top. Spoon a dollop of charred shiso foam onto each slice, allowing it to melt slightly.
- 12. 12. Garnish with toasted sesame seeds, a scattering of microgreens, and thin ribbons of pickled radish. Serve immediately.