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Miso pork belly served on a cast iron plate next to kimchi.
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Miso Pork Belly

Discover the rich flavors of Miso Pork Belly with my easy-to-follow recipe. Marinated to perfection, this dish is a savory delight. Try it today!
Course Main Course
Cuisine Korean
Keyword miso marinade pork, miso pork belly, pork belly kimchi
Prep Time 10 minutes
Cook Time 5 minutes
Marinate Time 10 hours
Total Time 10 hours 15 minutes
Servings 4
Calories 601kcal

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.
    Ingredients for Miso pork belly.
  • Use a grater or a grinder to grind the ginger and garlic.
    Grated garlic.
  • In a mixing bowl, add grated garlic, grated ginger, Korean soybean paste, salt and black pepper. Mix well to form a paste.
    Miso rub mixture in a bowl.
  • 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.
    Miso rubbed pork belly in a ziplock bag.
  • Wash rub off of pork belly. Cut pork belly into 1/2" bite-size pieces.
    Cut miso marinated pork belly.
  • In a skillet, add neutral cooking oil on high heat and bring up to temp.
    Oil in a pan.
  • 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.
    Oil in a pan.
  • Wrap pork belly in preferred wrap.
    Miso pork belly wrapped in kimchi.

Video

Nutrition

Calories: 601kcal | Carbohydrates: 1g | Protein: 11g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 82mg | Sodium: 109mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg