Miso Marinated Pork Belly
In Japan, misozuke refers to the marinade being miso-based, as opposed to kasuzuke being a sake-based marinade. The natural enzymes in the miso help break down the tissue in meat, helping to tenderize. For the protein, I used thinly sliced pieces of pork belly, but you could also use thin sliced pork loin. For optimal flavor, the pork should be marinated for at least 1 day, but no more than two. There are several approaches to can go about cooking the pork. The best in my opinion is to either grill or broil. You could even pan fry the pork if you wanted. Since the pork is so thin, it will take only a couple of minutes a side to cook. My pork belly took about 4 minutes a side. Serve the pork misozuke as an appetizer or as your main course over steamed rice with a side salad to help balance out the richness.
Ingredients
- 1 lb pork belly sliced 1/4” thick or less
- 2 oz miso paste
- 1 tbsp mirin
- 2 tsp honey
- 1 tsp soy sauce
Garnish
- green onions chopped
Instructions
- Whisk together the marinade ingredients.
- Marinate the pork belly in the miso marinade for 1 day.
- Preheat your broiler. Lay the pork belly on a rack on a baking sheet lined in foil.
- Broil for 4 minutes a side. Alternatively, you can grill the pork belly over charcoal or gas for the same amount of time.
