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Miso Roasted Pork Belly

Miso Roasted Pork Belly


Miso adds an intense sweet-salty flavour to the pork and gives it a fabulous Asian twist.

  • Yields: 4 |
  • Rating:

  • Difficulty:

  • Prep Time : 8:0 hours |
  • Cook Time : 60 mins
Categories: Light meals, Lunch, Pork, Salads
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Miso Glaze

200 g miso purée

600 ml pork stock

50 g fresh ginger, peeled and finely grated

30 g garlic, finely grated

30 g lemon grass, finely chopped or grated

50 ml fish sauce (add extra if you prefer more salty)

50 ml Soy sauce

1 orange, zest and juice

1 Tbsp (15 ml) tamarind paste

5 lime leaves

3 Tbsp (45 ml) honey

fresh coriander, to taste

2 Tbsp (30 ml) plum sauce

600 g pork belly (pre-cooked in stock)


40 g purple cabbage, thinly sliced

40 g white cabbage, thinly sliced

20 g carrots, finely julienned

10 g pickled ginger, thinly sliced

fresh coriander, picked

2 tbsp (30 ml) sweet and sour sauce

Crushed Sweet Potato

250 g sweet potato, unpeeled, diced

20 g ginger, small dice

10 g cashew nuts, cracked

10 g peanuts, cracked

10 g macadamia nuts, cracked

20 g brown sugar

50 g unsalted butter

Onion Salad

25 g spring onion, thinly sliced

25 g red onion, thinly sliced

fresh coriander, picked

30 g crispy fried onion

mixed black and white sesame seeds

Miso Glaze

Combine the ingredients and bring to a simmer – add the pork belly and simmer for a further 1 hour – remove and stand for 30 minutes.

Remove the pork from the miso stock and set aside – strain the miso sauce through a chinoise and keep aside – reduce if necessary (check the seasoning).

Trim the sides of the pork belly when cool (keep the trimmings).

Crushed Sweet Potato
Preheat the oven to 180 °C.

Combine the ingredients and roast 20 for minutes, or until the potato is soft.

Crush and mix the ingredients, add the pork trimmings, quenelle and keep aside.


Combine the ingredients with the sweet and sour sauce.

Onion Salad

Combine the ingredients together.

To Assemble

Preheat the oven to 180 °C .

Warm the glaze and brush over the pork belly and roast for 6 minutes to warm through – brush with glaze again. Slice the pork belly into 4 portions.

Heat the crushed sweet potato for 4 minutes in the oven at 180 °C.

Plate the pork belly, with a serving of crushed sweet potato, slaw and onion salad.

Finish with crispy onions and sesame seeds.

Serve with a little miso glaze on the plate.