Miso Pork Belly Recipe


  • 40g sweet miso paste
  • 1 tsp Chinese five-spice powder
  • 1 tsp brown sugar
  • 20ml light soy sauce
  • 20ml orange juice
  • 1 tsp ginger, finely grated
  • 1 tbsp sea salt
  • 500g piece pork belly, scored at 1.5cm intervals, and cut into two portions

Miso Pork Belly Recipe

  1. Combine the miso, five spice, sugar, soy sauce, orange juice and ginger in a bowl stir to combine. Rub over flesh side of pork then place skin side up on a wire rack on a roasting tray scatter with sea salt flakes and put in the fridge for a few hours or overnight for the skin to dry out.
  2. Preheat oven 220C. Brush off excess salt, drizzle with oil and roast until golden and the skin begins to crisp, approx. 15 mins.
  3. Reduce the heat to 150C and cook until pork is very tender, approx. 2-2 ½ hours. Take great care not to burn it. The miso has natural sugars so if the pork is colouring too quickly – as mine clearly did – cover loosely with foil.
  4. Serve with steamed pak choy and medium cooked noodles, flavoured with a little of the miso marinate (not too much – it’s very salty, so sweeten with brown sugar)

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