Recipe: Crispy Miso-Braised Pork Belly Salad
Prep Time:
15 minutes
Cook Time:
55 minutes
Servings:
4 servings
Ingredients
  • :::For the Pork Belly:Two 10-ounce pieces boneless pork belly:::
  • 3 cups chicken stock
  • 1 cup dry sake
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon honey
  • 1 tablespoon red miso
  • 8 garlic cloves, peeled and smashed
  • One 2-inch piece ginger, peeled and thinly sliced
  • :::For the Salad:¼ cup canola oil, divided:::
  • 2 tablespoons braising liquid
  • 1 tablespoon lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup potato starch
  • 4 cups mizuna
  • ½ cup cilantro leaves
  • Thinly sliced scallions, for garnish
Directions
  1. Prepare the pork belly: In a 4-quart saucepan or Dutch oven, combine all of the ingredients. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until tender, 50 to 60 minutes. Transfer the pork to a plate and let cool slightly, reserving 2 tablespoons of the braising liquid.
  2. Make the salad: In a small bowl, whisk together 2 tablespoons of the canola oil, the reserved braising liquid and the lime juice. Season with salt and pepper, then set aside.
  3. In a large skillet, heat the remaining 2 tablespoons of canola oil over medium-high heat. Dredge the braised pork in the potato starch, shaking off any excess, then place it in the skillet. Cook until the pork is golden brown and crisp, 1 to 2 minutes per side. Transfer to a cutting board. Slice into ¼-inch pieces and set aside.
  4. In a large bowl, toss the mizuna and cilantro with the lime dressing. Season with salt and pepper. Divide between bowls and top with the sliced pork belly and scallions, then serve.