Panceta de cerdo al miso a la plancha

Ingredientes

• 1 lb pork belly slices ((1/4 inch / 0.6 cm thick))
• 2 green onions ((slivers or chopped))
• 1 cup cabbage ((julienned))
• 1 small carrot ((julienned))
• 3 oz Hikari Organic White Miso – 520 mg sodium/12 g ((90 g – 520 mg sodium/12 g))
• 70 ml cooking sake ((70 ml = approx. 4 Tbsp + 2 tsp))
• 2 Tbsp sugar
• 4 tsp apple juice
• 3 Tbsp water
• 5/8 oz fresh ginger ((about the size of 1 large chestnut))
• 1 Tbsp Gochujang ((Korean Chili paste))
• 1 tsp Siracha
• 1 tsp rice vinegar
• 1 tsp water
• 1 tsp sugar

Preparación

1. 1

   Add all marinade ingredients into a blender and blend until ginger disappears.

2. 2

   Marinate pork belly slices with the miso marinade mixture and refrigerate min 8hrs to overnight, up to 24hrs.

3. 3

   Cut green onion slivers and soak them in ice water to make green onion curls.

4. 4

   Julienne cabbage and carrots and make a slaw but without any dressing.

5. 5

   Either fire up your grill or heat frying pan on medium heat. Too high a heat will make the pork belly burn too easily so just keep it at medium. Remove pork belly slices from the marinade and cook in pan. Do not add any marinade to pan. Cook for about 1 minute on each side until it they are browned.

6. 6

   Serve with a cabbage and carrot slaw and top with green onions.

7. 7

   Optionally, make siracha gochujang sauce for extra spicy flavor.