Pan Grilled Miso Pork Belly

Ingredients

• 454 g (1 lb), sliced 0.6 cm thick (¼ inch)pork belly
• 2green onions, thinly sliced or chopped
• about 90 g (1 cup)cabbage, julienned
• 1 smallcarrot, julienned
• 90 g (3 oz)white miso
• 70 mlcooking sake
• 2 tbsp (about 25 g)sugar
• 20 ml (4 tsp)apple juice
• 45 ml (3 tbsp)water
• 18 g (⅝ oz)fresh ginger
• 15 ml (1 tbsp)gochujang (Korean chilli paste)
• 5 ml (1 tsp)Sriracha
• 5 ml (1 tsp)rice vinegar
• 5 ml (1 tsp)water
• 1 tsp (about 4 g)sugar

Instructions

1. 1

   Blend marinade

   Put the marinade ingredients in a blender and blend until the ginger is no longer visible.

2. 2

   Marinate pork

   Coat the pork belly slices in the miso marinade. Cover and refrigerate for at least 8 hours, preferably overnight, and for no longer than 24 hours.

3. 3

   Prepare onions

   Slice the green onions into thin slivers and soak them in iced water to curl.

4. 4

   Make the slaw

   Julienne the cabbage and carrot and combine them without adding a dressing.

5. 5

   Cook the pork

   Heat a grill or frying pan over medium heat. Take the pork out of the marinade and cook it without adding any marinade to the pan, for about 1 minute per side, until browned. Avoid high heat, as the pork can burn easily.

6. 6

   Serve the pork

   Serve with the cabbage and carrot slaw, topped with green onions.

7. 7

   Add spicy sauce

   For extra heat, optionally make a sauce with the gochujang, Sriracha, rice vinegar, water and sugar.

What is miso pork belly?

This dish pairs rich pork belly with a sweet-savoury miso marinade and a fresh, undressed slaw. Its Korean-inspired flavours come through in the gochujang, while miso and sake give the marinade depth.

The version here is designed for advance preparation: the pork marinates for hours, then cooks quickly in a pan or on a grill. Crisp cabbage, carrot and green onions provide a fresh contrast to the browned pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 941 calories, 18g protein, 33g carbs, 82g fat.

Pork belly supplies most of the fat and a portion of the protein, while the sugar, apple juice and vegetables contribute carbohydrates. Miso and gochujang also add sodium. Balance the rich pork with a generous serving of the undressed slaw, or add plain rice if you want a more filling plate.

The marinade and its ingredients

Miso and sake: these form the savoury base of the marinade, with sugar and apple juice adding sweetness. Blending the mixture helps distribute the fresh ginger throughout.

Gochujang and Sriracha: these bring chilli flavour and are also listed for the optional spicy sauce. Keep the sauce separate from the marinade when cooking; the method says not to add marinade to the pan.

Give the pork time

Marinating: allow at least 8 hours in the fridge, or leave the pork overnight for a convenient make-ahead meal. The recipe gives 24 hours as the maximum marinating time.

Before cooking: lift each slice from the marinade and let excess drip away. This helps keep the cooking surface from filling with marinade.

Cook over medium heat

Heat: use a grill or a frying pan set to medium. Pork belly can burn readily over high heat, particularly with a sweet marinade on its surface.

Doneness cue: the recipe calls for about 1 minute on each side, until the slices are browned. The time can vary with the pan, grill and thickness, so check the pork as it cooks.

Keep the slaw crisp

Cabbage and carrot: cut both into thin strips so they are easy to eat alongside the pork. Leave the slaw undressed, as specified, to keep its texture fresh and crunchy.

Green onions: soaking the thin slivers in iced water curls them for serving. Drain them before scattering over the pork.

Serving ideas

Serve the pork hot with the cabbage and carrot slaw and a topping of curled green onions. The optional gochujang-Sriracha sauce adds extra chilli flavour.

For a more substantial meal, serve with rice; its mild flavour works well with the savoury, sweet and spicy elements. Keep the slaw on the side so it stays crisp.

Recipe notes & tips

• Marinate the pork in the refrigerator, not at room temperature.
• Slice the green onions before soaking them so they curl as described.
• Keep the pan at medium heat to reduce the chance of the pork burning.
• Cook the pork in batches if needed so the slices have room to brown.
• Do not pour leftover marinade into the pan.
• Prepare the slaw shortly before serving to keep it crisp.

Variations

• Add rice: serve with plain cooked rice for a more filling meal.
• Increase the heat: offer the optional gochujang and Sriracha sauce at the table.
• Use the grill: cook the marinated slices on a barbecue grill instead of in a frying pan.
• Change the slaw cut: slice the cabbage and carrot finely if julienning is inconvenient.
• Make ahead: marinate the pork overnight, then cook it just before serving.

Common mistakes to avoid

• Using high heat: the pork can burn easily, so cook it over medium heat.
• Adding marinade to the pan: the method specifies cooking the pork without it; lift the slices out before frying.
• Marinating for too long: keep the refrigerated marinating time within the recipe's 8-to-24-hour range.
• Dressing the slaw: leave the cabbage and carrot plain as directed so they remain crisp.
• Crowding the pan: cook in batches if the slices cannot lie in a single layer.
• Overcooking by the clock: use the stated minute per side as a guide and check for browning as you cook.

How to store

Refrigerate cooked leftovers in a covered container and use within 3–4 days. Reheat until hot throughout in a frying pan or microwave; keep the slaw separate and add it when serving. Store uncooked marinating pork covered in the refrigerator and cook within the recipe's maximum 24-hour marinating time.

Frequently asked questions