Kurobuta Pork Belly Recipe

Prep and season

Pat the pork belly dry with paper towels. Score the flesh side lightly in a crosshatch (not through to skin since skin removed). Season both sides evenly with 2 tsp salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 20 minutes.

Sear

Preheat oven to 300°F (150°C). Heat a heavy skillet (cast iron preferred) over medium-high heat and add 2 tbs neutral oil. When shimmering, sear the pork belly, fat side down first, for 3–4 minutes until well browned. Turn and brown the other side 2–3 minutes. Remove pork to a roasting pan, fat side up.

Slow roast

Brush a thin layer of the rocoto-hoisin sauce (reserve the rest) over the top and sides of the pork. Cover the roasting pan tightly with foil and roast in the oven for 2 to 2½ hours, until very tender and internal temperature reaches about 195°F (90°C). For even more tender texture, you can braise in a small amount (1/2 cup) water or stock under the foil.

Caramelize (optional)

Remove foil, brush again with remaining rocoto-hoisin, and set oven to broil. Broil 2–4 minutes until edges caramelize and sauce bubbles (watch closely to avoid burning). Alternatively, finish in a hot skillet to crisp edges. Let rest 10 minutes before slicing.

While pork rests, in a small bowl whisk together 1/2 cup hoisin, 1 tbs rocoto paste (adjust for heat), 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tbs honey and 1/2 tsp sesame oil until smooth. Taste and adjust acidity or sweetness. Reserve about 2–3 tbs for brushing during sear/roast and save remaining as finishing sauce for plating.

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tbs sugar and 1/2 tsp salt in a jar or bowl and stir until dissolved. Add shredded kombu and the daikon matchsticks, pressing them down so liquid covers. Add optional chile or rocoto flakes if using. Let sit at least 20 minutes; for best flavor chill 1–2 hours. Drain before serving and reserve 1–2 tbs of pickling liquid to moisten if needed.

In a small bowl combine 3 tbs white miso, 2 tbs rice koji, 1 tbs mirin, 1 tsp grated ginger and 1 tsp grated garlic. Whisk to a smooth paste. If too thick, thin with 1/2 tsp warm water. This paste can be used as a condiment on the plate and brushed sparingly onto slices for umami lift.

Slice

Using a sharp knife, slice the rested pork belly crosswise into 1/4–1/2" thick pieces. Arrange slices slightly overlapping on each plate.

Dress & garnish

Spoon a little of the reserved rocoto-hoisin sauce over the slices. Add small dollops (about 1/2 tsp) of the koji miso paste beside or on the pork. Top with a small mound of pickled kombu-radish. Scatter julienned fresh ginger, garlic chips, microgreens or scallions and a pinch of toasted sesame seeds. Drizzle 1/2–1 tsp neutral oil if desired for shine.

Serve

Serve immediately while pork is warm. Provide extra rocoto-hoisin and koji miso on the side for guests to add to taste.