Jul 14 2026
Restaurants›The Monroe›Pork Belly S'mores Recipe

Pork Belly S'mores Recipe

Inspired by The Monroe
Time2h
Serves4

Miso marshmallow, cornmeal graham cracker, jalapeño

Jump to Recipe

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.

Cornmeal Graham Crackers

Miso Marshmallow

Pork Belly

Method

Cornmeal Graham Crackers

  1. 1

    Prepare the Dough

    In a large bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, and salt.

  2. 2

    Combine Wet Ingredients

    In a separate bowl, cream the softened butter with honey until light and fluffy. Add the water and mix well.

  3. 3

    Mix Dough

    Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  4. 4

    Roll and Cut Crackers

    Preheat your oven to 350°F (175°C). Roll out the dough to about 1/8 inch thick, cut into rectangular shapes, and place on a baking sheet lined with parchment paper.

  5. 5

    Bake

    Bake for 12-15 minutes or until lightly golden. Let cool completely before using.

Miso Marshmallow

  1. 6

    Bloom Gelatin

    In a small bowl, combine the gelatin powder with 1/4 cup of cold water and let it bloom for about 5 minutes.

  2. 7

    Cook Sugar Mixture

    In a saucepan, combine granulated sugar, corn syrup, and 1/2 cup of water. Bring to a boil over medium heat, stirring until sugar dissolves.

  3. 8

    Combine and Whip

    Remove from heat and stir in the bloomed gelatin, miso paste, vanilla extract, and a pinch of salt until smooth. Let cool slightly, then whip with a mixer until fluffy and thick, about 10 minutes.

  4. 9

    Set Marshmallows

    Spread the mixture into a greased pan and let it set for at least 4 hours or until firm.

Pork Belly

  1. 10

    Prepare the Pork Belly

    Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub the salt, black pepper, and smoked paprika all over the pork belly.

  2. 11

    Cook the Pork Belly

    Place the pork belly in a roasting pan, skin side up. Roast for about 2.5 to 3 hours, or until tender and the skin is crisp.

  3. 12

    Add Jalapeño

    During the last 30 minutes of cooking, scatter sliced jalapeño over the pork belly to infuse flavor.

  4. 13

    Rest and Slice

    Remove from the oven and let the pork belly rest for at least 15 minutes before slicing into small squares.

More from The Monroe