Pan Grilled Miso Pork Belly

Miso marinated pork belly for BBQ grill or pan fry. Served with cabbage slaw and green onions. Absolutely delicious make ahead recipe.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Add all marinade ingredients into a blender and blend until ginger disappears.
2. 2Marinate pork belly slices with the miso marinade mixture and refrigerate min 8hrs to overnight, up to 24hrs.
3. 3Cut green onion slivers and soak them in ice water to make green onion curls.
4. 4Julienne cabbage and carrots and make a slaw but without any dressing.
5. 5Either 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. 6Serve with a cabbage and carrot slaw and top with green onions.
7. 7Optionally, make siracha gochujang sauce for extra spicy flavor.