Miso Pork Belly Recipe

Trim and portion pork

Pat the pork belly dry with paper towels. If the skin is on and you prefer crispy skin, score the skin in a diamond pattern; otherwise remove the skin. Cut the belly into 3–4 cm (1–1.5 in) thick slices or into two large slabs for easier carving.

Make the miso marinade

In a bowl, whisk together white miso paste, mirin, sake, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until smooth and slightly glossy.

Marinate pork

Place the pork pieces in a shallow dish or zip-top bag. Rub the miso marinade evenly over all surfaces of the pork, reserving ~1 tablespoon of marinade for later glazing. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Sear the pork

Remove the pork from the refrigerator about 20 minutes before cooking to take the chill off. Heat the neutral oil in a large, ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the pork pieces fat-side down first until deeply golden, 3–5 minutes, then turn to brown all sides, about another 3–4 minutes. Transfer pork to a plate.

Deglaze and braise

Lower heat to medium. Pour out excess fat leaving about 1 tablespoon in the pan. Add the reserved tablespoon of marinade to the pan and stir briefly to loosen browned bits. Add the chicken stock (or water) and rice vinegar, stirring to combine. Return the pork to the pan, fat side up if possible. The liquid should come about one-third of the way up the pork; add a bit more stock/water if needed. Bring to a gentle simmer.

Braise in oven

Cover the pan with a tight-fitting lid or foil and transfer to a preheated oven at 160°C (320°F). Braise until the pork is tender and nearly pull-apart, about 1.5 to 2 hours depending on thickness. Check once halfway through and spoon cooking liquid over the pork to keep it moist.

Reduce braising liquid to glaze

Carefully remove the pork and keep warm. Pour the remaining braising liquid into a small saucepan. Bring to a vigorous simmer over medium-high heat and reduce until thickened into a glossy glaze, about 6–10 minutes. Taste and adjust seasoning — if too salty, add a teaspoon of mirin or a splash of water; if mild, a pinch of sugar.

Glaze the pork

Return the pork to the skillet or place on a sheet pan. Brush the reduced glaze all over the pork pieces. For a caramelized finish, broil on high for 2–4 minutes, watching closely so it doesn't burn, or place under a salamander briefly until edges are browned and glaze is sticky.

Rest and slice

Let the glazed pork rest for 5–10 minutes. If you left the belly in slabs, slice into 1 cm (3/8 in) slices at a slight angle. If you cut earlier, arrange the pieces on a serving platter.

Garnish and serve

Scatter thinly sliced scallions and toasted sesame seeds over the pork. Sprinkle shichimi togarashi or chili flakes if using. Serve with steamed rice, pickled vegetables, or greens. Spoon any extra glaze or braising jus over the rice.