Discover my mouthwatering Miso Pork Belly dish with my easy-to-follow recipe! If you’re craving a simple yet flavorful Korean-style marinated pork dish, this one’s a winner. Tender pork belly meets a rich, garlicky miso paste with a hint of toasted sesame oil, creating a dish that’s both delicious and straightforward to prepare!
Why I Love This Recipe
What makes my version of Miso Pork Belly truly special is its delightful fusion of flavors! It’s a Korean-inspired dish that spotlights succulent pork belly as the star ingredient. The marinade, handcrafted right in my own kitchen, is made with Korean soybean paste, grated garlic, ginger, salt, and black pepper, infusing the meat with bold, umami-rich notes. Once cooked to golden perfection, the drizzle of toasted sesame oil adds a finishing touch that elevates the dish to perfection!
This Miso Pork Belly is ideal for those who appreciate a simple yet immensely flavorful Korean-style marinated pork dish. Just like my Korean BBQ Garlic Pork Belly and Garlic Miso Chicken Wings, this recipe employs the same miso marination technique, allowing the rich umami flavors to infuse into the meat. It’s a flavor packed dish that’s perfect for anyone seeking a delicious and easy-to-make meal.
Ingredients
Ingredients
- 1 1/2 lbs Pork Belly – pork belly without skin.
- 2 tbsp Korean Miso Paste – best to use Korean Soybean Paste.
- 1/8 tsp Salt – sea salt preferred.
- 1/2 tsp Black Pepper – ground.
- 3 Cloves Garlic– freshly grated garlic.
- 1 tsp Ginger– freshly grated ginger.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1 tsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
Essential Kitchen Equipment
- Ziplock Bag
Directions
Step 1 Prepare the wet rub by combining Korean soybean paste, grated garlic, grated ginger, salt, and black pepper in a mixing bowl.
Step 2 Generously rub the marinade onto the pork belly, place it in a ziplock bag, and marinate in the fridge for 10-12 hours.
💡 Marinating Pro Tip
For optimal flavors, marinate for up to 36 Hours in the fridge.
Step 3 Wash off the pork belly, slice it into bite-size pieces, and cook on an oil-coate frying pan until golden brown. Drizzle toasted sesame oil and transfer to a plate.
🌰 Sesame Oil Note
Avoid Cooking with Toasted Sesame Oil as it has a low smoke temperature and can easily burn during the cooking process.
🍽️ Serving Pro Tip
Best enjoyed with your choice of wrap, including options like Kimchi, Rice Paper, Radish Wrap, Perilla Leaves, or Korean roasted Seaweed.
Paring Recommendations
To complete your meal, serve the Miso Pork Belly with a bowl of rice and Korean banchan like Korean Spinach Salad and Korean Pickled Vegetables.
Frequently Asked Questions
What is the difference between Korean and Japanese miso?
Korean Soybean Paste, known as Doenjang, offers a bolder and more robust flavor profile characterized by its complexity, saltiness, and richness. In contrast, Japanese miso has a milder and lighter taste with subtle notes of sweetness and umami.
Can I prepare this dish in advance for a special occasion?
You can prepare this dish in advance for a special occasion. After marinating it in the fridge, simply transfer it to the freezer for future use.
Storage Tips
Store the leftovers in an airtight container and place it in the refrigerator. It will remain good for 5-7 days. When you’re ready to enjoy it again, simply reheat in the microwave.
Other Recipes You Might Like
- Pan-Seared Korean BBQ Brisket
- Korean BBQ Bulgogi
- Korean BBQ Short Ribs Marinade
- Korean BBQ Grilled Pork Belly
Watch How To Make It
Miso Pork Belly
Ingredients
- 1 1/2 lb Pork Belly
- 2 tbsp Korean Soybean Paste
- 1/8 tsp Salt
- 1/2 tsp Black Pepper
- 3 Garlic
- 1 tsp Grated Ginger
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1 tsp Toasted Sesame Oil
Instructions
- Gather all the ingredients.
- Use a grater or a grinder to grind the ginger and garlic.
- In a mixing bowl, add grated garlic, grated ginger, Korean soybean paste, salt and black pepper. Mix well to form a paste.
- Rub the paste onto pork belly and once done, put pork belly into a ziplock bag and squeeze as much air out as you can. Seal and place into the refrigerator for 10-12 hours.
- Wash rub off of pork belly. Cut pork belly into 1/2" bite-size pieces.
- In a skillet, add neutral cooking oil on high heat and bring up to temp.
- Add pork belly and cook for each side for 1.5 - 2.5 minutes. Once cooked, drizzle some toasted sesame oil and remove from heat.
- Wrap pork belly in preferred wrap.
Nutrition
*Values Based Per Serving
The calorie total and the fat must be off. There is no way this dish has 3735 calories per serving along with 377 grams of fat.
Thanks for catching that! The serving count was off but now corrected!