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Units Scale
- 1 lb (450g) pork belly, skin-on
- Salt and black pepper to taste
- 2 Tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 Tablespoons honey
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 green onion, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Score the skin of the pork belly with a sharp knife, making shallow cuts.
- Season the pork belly generously with salt and black pepper, rubbing it into the skin and flesh.
- Heat vegetable oil in an oven-safe skillet over medium-high heat. Place the pork belly skin-side down in the skillet.
- Sear the pork belly until the skin is golden and crispy, about 5-7 minutes.
- Flip the pork belly over and transfer the skillet to the preheated oven. Roast for 45-60 minutes, or until the pork belly is cooked through and tender.
- Meanwhile, prepare the garlic miso glaze. In a small saucepan, combine minced garlic, white miso paste, soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Cook over low heat, stirring occasionally, until the glaze thickens slightly.
- Once the pork belly is cooked, remove it from the oven and brush the garlic miso glaze over the top.
- Return the pork belly to the oven and broil for 3-5 minutes, or until the glaze is caramelized and bubbly.
- Remove the pork belly from the oven and let it rest for a few minutes before slicing.
- Garnish with thinly sliced green onions and sesame seeds before serving.