Slow cooked to tender perfection, then baked to crispiness. There’s nothing better than this pork belly dipped in a delectable miso-sesame sauce.
I can’t resist super-tender pork belly that almost melts in your mouth with the contrast of its crispy skin. When I make this, I make sure I have a double serving, because I always eat for two. The downside is the waiting for hours, but the reward is outstanding. The sauce I use varies, but one of my favorites is this miso-sesame sauce. It’s very Asian, with an innovative twist to it. Serve it with steamed white rice, like it’s usually done on Asian tables, or eat it as is drowned with the sauce. Dinner is served.
Crispy pork belly with miso-sesame sauce recipe
- 2 pounds whole pork belly
- 1 tablespoon peppercorns
- 1-1/2 tablespoons salt
- 1/2 teaspoon ground pepper
- 1 tablespoon miso paste
- 1/4 cup mirin
- 1/8 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon chives, minced
- In a saucepan with water over medium-high heat, boil the pork with the peppercorns and 1 tablespoon of salt. When the water boils, cover and simmer for 3 hours on low.
- Preheat the oven to 350 degrees F.
- Drain the pork, and discard the water. Pat the skin dry with paper towels, and rub in the remaining salt and the ground pepper. Lay the pork with the skin side up on a baking pan. Bake for 30 minutes.
- After 30 minutes, turn up the heat to 400 degrees F, and cook until the skin becomes crispy, about 10 to 15 minutes.
- While waiting for the pork to cook, prepare the sauce.
- In a small bowl, whisk together the miso paste, mirin, soy sauce, honey and sesame oil. Mix in the chives. Set aside.
- When the pork is cooked, slice it with a sharp knife, and serve while it’s still hot with the sauce on the side.