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Ingredients
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Miso-Glazed Pork Belly
Lentils
Pickled Peppers & Garnish
Method
Miso-Glazed Pork Belly
- 1
Prepare pork
Pat the pork belly pieces dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 15 minutes while you prepare other components.
- 2
Sear
Preheat a medium ovenproof skillet or heavy sauté pan over medium-high heat. Add 1 tbs neutral oil. When shimmering, add pork belly pieces in a single layer, fat side down where possible, and sear undisturbed 3–4 minutes until deeply browned. Turn and sear remaining sides another 2–3 minutes. Remove pork to a plate.
- 3
Make glaze
Lower heat to medium. In the same pan, wipe out excess rendered fat leaving about 1 tsp for flavor. Add 3 tbs white miso, 2 tbs mirin, 1 tbs sake, 1 tbs light brown sugar, 1 tsp soy sauce, 1 tsp minced garlic and 1 tsp grated ginger. Stir constantly and warm 1–2 minutes until sugar dissolves and mixture becomes glossy. If too thick, add 1–2 tsp water to reach a brushable glaze consistency.
- 4
Glaze and finish
Return pork belly pieces to the pan and spoon or brush the miso glaze over each piece to coat. Transfer pan to a preheated 375°F (190°C) oven and roast 12–15 minutes until pork is cooked through and glaze is caramelized (watch to avoid burning). Alternatively, finish under a broiler for 1–3 minutes, rotating pan, until edges blister. Remove and let rest 5 minutes before slicing or serving.
Lentils
- 5
- 6
Cook lentils
Add 1 cup rinsed lentils and 2.5 cups water or stock and 1 bay leaf to the pot. Bring to a simmer, reduce heat to low, and cook gently, uncovered, until lentils are tender but hold shape, 20–25 minutes. Check occasionally and add a couple tablespoons of water if liquid is fully absorbed before lentils are cooked.
- 7
Finish lentils
Remove bay leaf. Stir in 1 tsp white wine vinegar, 2 tbs chopped parsley, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until ready to plate.
Pickled Peppers & Garnish
- 8
Quick-pickle peppers
In a small bowl, whisk together 2 tbs rice wine vinegar, 2 tsp water, 1 tsp granulated sugar and 1/4 tsp kosher salt until sugar dissolves. Add 3 oz thinly sliced peppers and toss to combine. Let sit at room temperature at least 10 minutes (can be made up to 1 hour ahead).
- 9
Garnish
Thinly slice 1 scallion and toast 1 tsp sesame seeds if not pre-toasted. Reserve for finishing the dish.