Miso Glazed Pork Belly

Japanese soy sauce cup awamori okinawan distilled whiskey.

Miso glazed pork belly. Sear pork belly fat side down on medium heat place into a roasting pan 5 l capacity. Made from crushed soy beans and rice or wheat left to ferment and mature miso s variations in colour from creamy white to. Okinawan black sugar 1 tbsp.

Remove the pork from the dish scrape off the seasonings strain solids from braising liquid and set liquid aside. Ingredients 2 pounds pork belly skin on 2 large slices of ginger 3 scallions roughly chopped cup yellow miso cup red miso or if you prefer you can just use all red miso or all yellow miso 4 tbsp. Meanwhile for pickled cucumbers combine kikkoman soy sauce rice vinegar sesame oil and chilli flakes in a bowl.

Preheat oven 300 degrees. If you are using thicker pork loin cuts instead of the medium thin or sukiyaki cut sliced pork be sure to cut the. Or you could come up with your own blend 1 1 2 tsp.

Miso braised pork belly 1. 1 knob of ginger. Miso marinated pork 2 thinly cut boneless pork cutlets each about 100g 3 oz a cut with a bit of fat marbling will be tastier but lean.

Season the pork with salt and crushed spices and place it rind side up in a baking dish. Add mustard juice orange onion celery carrot and cover with chicken stock foil wrap pan and cook for 3 hours till. 1 bunch of spring onions.

Stir until the bubbles subside and. This sticky miso glazed pork is beyond delicious. In a small bowl combine miso sugar honey minced garlic and ginger juice or finely.