Jul 14 2026
Restaurants›The Temple Bar›Pork Belly Poke Recipe

Pork Belly Poke Recipe

Inspired by The Temple Bar
Time4h
Serves4

Extra slow cooked pork belly with locally grown collard greens, tomato miso, smoked ham hock & corn bread croutons, onion and ogo

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Ingredients

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Pork Belly

Collard Greens

Tomato Miso Sauce

Cornbread Croutons

Garnish

Method

Pork Belly Preparation

  1. 1

    Season the Pork Belly

    Rub the pork belly with salt, black pepper, garlic powder, and onion powder. Let it marinate for at least 30 minutes.

  2. 2

    Slow Cook the Pork Belly

    In a large pot, combine the marinated pork belly, apple cider vinegar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until tender.

  3. 3

    Rest the Pork Belly

    Once cooked, remove the pork belly from the pot and let it rest for 15 minutes before slicing.

Collard Greens Preparation

  1. 4

    Sauté the Aromatics

    In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.

  2. 5

    Add Collard Greens and Ham Hock

    Add the chopped collard greens and smoked ham hock to the pot, stirring to combine.

  3. 6

    Cook the Greens

    Pour in the chicken broth, add salt and black pepper, and bring to a simmer. Cover and cook for 45 minutes to 1 hour until the greens are tender.

Tomato Miso Sauce Preparation

  1. 7

    Combine Ingredients

    In a small saucepan, mix together the tomato paste, miso paste, soy sauce, and water. Stir until smooth.

  2. 8

    Simmer the Sauce

    Heat over medium-low heat until warmed through and well combined, about 5 minutes.

Cornbread Croutons Preparation

  1. 9

    Prepare Cornbread

    Preheat the oven to 375°F (190°C). Cut cornbread into cubes.

  2. 10

    Bake the Croutons

    Toss cornbread cubes with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.

Assembly

  1. 11

    Plate the Dish

    On a serving plate, layer collard greens, slices of pork belly, and drizzle with tomato miso sauce.

  2. 12

    Add Croutons and Garnish

    Top with cornbread croutons, ogo, and sliced green onions for garnish. Serve warm.

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