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Crispy miso pork belly recipe
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Elevate Sunday lunch with crispy miso pork belly, served with steamed rice and zesty pickled ginger - the ultimate weekend roast!
Ingredients:
  • 1kg boneless pork belly
  • 9.20 gm extra virgin olive oil
  • 2.40 gm sea salt flakes
  • 3.00 gm black sesame seeds
  • 4 green onions, trimmed, halved
  • 75.00 gm white miso paste
  • 62.50 ml mirin
  • 4cm piece fresh ginger, peeled, finely grated
  • 255.00 gm salt-reduced chicken stock
  • Steamed sushi rice, to serve
  • Pickled ginger, to serve
  • Extra sliced green onion, to serve
Instructions:
  • Preheat your oven to 240C/220C fan-forced and grease a medium roasting pan.
  • Pat the pork rind dry with a paper towel, brush with oil, sprinkle with salt and sesame seeds. Place onion in the prepared pan, then top with the pork, rind-side up. Roast for 35 minutes, or until the rind starts to crackle.
  • Lower oven temperature to 160C/140C fan-forced. In a medium jug, combine miso paste, mirin, ginger, and stock. Carefully pour the stock mixture around the pork in the pan, avoiding the rind. Bake for 1 hour and 30 minutes or until the pork is tender. Let the pork rest for 15 minutes before serving. Remove the green onion before serving.
  • Serve thinly sliced pork drizzled with flavorful pan juices alongside fragrant rice, tangy pickled ginger, and topped with a generous sprinkle of extra onion.

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