Confit Pork Belly Brulee Recipe
Confit pork belly with miso sauce, apple ginger jam, sesame leaves, purple rice, green salad and kimchi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Miso Sauce
Apple Ginger Jam
Other Components
Method
Pork Belly Confit
Prepare the Pork Belly
In a bowl, mix salt and sugar. Rub the mixture all over the pork belly and place it in a zip-top bag. Add garlic and thyme. Seal the bag and refrigerate for at least 12 hours, preferably 24 hours.
Cook the Pork Belly
Preheat the oven to 200°F (93°C). Rinse the pork belly, pat dry, and place it in a baking dish. Pour duck fat or oil over the pork belly until submerged. Cover with aluminum foil and cook for 8-10 hours until tender.
Brulee the Pork Belly
Once cooked, remove the pork belly from the fat and place it on a cutting board. Cut into portions and sear each piece in a hot skillet until crispy on both sides. Use a kitchen torch to caramelize the top until bruleed.
Miso Sauce
Make the Miso Sauce
In a bowl, whisk together white miso paste, mirin, soy sauce, and rice vinegar until smooth.
Apple Ginger Jam
Prepare the Jam
In a saucepan, combine apples, grated ginger, brown sugar, and lemon juice. Cook over medium heat until the apples break down and the mixture thickens, about 20-30 minutes. Let cool.
Assembly
Plate the Dish
On a plate, place a portion of purple rice, top with the bruleed pork belly, drizzle with miso sauce, and add a dollop of apple ginger jam. Serve with sesame leaves, green salad, and kimchi on the side.
