Savory Miso Pork Belly: A Flavorful Recipe Without Dipping Sauce
Creative Pork Dish: Miso-Marinated Pork Belly That Doesn’t Need Ssamjang
Who doesn’t love a good meat dish? If you usually grill pork belly and dip it in ssamjang (spicy Korean soybean paste), it’s time to try this miso-marinated pork belly! The rich, savory miso marinade infuses the pork belly with incredible flavor, making it delicious enough to eat without any extra dipping sauce. Serve it over warm rice for a satisfying meal, or wrap it generously in lettuce for an explosion of taste. Elevate your dinner with this unique and flavorful pork belly recipe!
Main Ingredients
- Pork belly 400g
- Cooking wine 1 Tbsp
- Black pepper a pinch
Miso Marinade
- Beomil Kong Doenjang (soybean paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1/2 Tbsp
- Beomil Kong Doenjang (soybean paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Sugar 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare 400g of pork belly. Lightly pat dry any excess moisture with a paper towel. Then, add 1 tablespoon of cooking wine and a pinch of black pepper, and gently massage it into the pork belly to marinate. The cooking wine helps to remove any gamey odor from the pork and tenderizes the meat, while the pepper enhances the overall flavor.
Step 2
Now, let’s make the delicious miso marinade for the pork belly! In a bowl, combine 3 tablespoons of Beomil Kong Doenjang, 1 tablespoon of minced garlic, 1 tablespoon of sugar, 1 tablespoon of toasted sesame seeds, and 1/2 tablespoon of sesame oil. Mix everything thoroughly with a spoon or whisk until well combined. The sugar helps to balance the saltiness of the soybean paste and adds a touch of sweetness and umami.
Step 3
Coat the marinated pork belly evenly with the prepared miso marinade. Using your hands to spread the marinade ensures it adheres well to the meat. For the best flavor, let the pork belly marinate in the refrigerator for at least 30 minutes, or ideally for 2 hours, to allow the flavors to penetrate deeply. If you’re short on time, even a 15-minute marination will make a difference.
Step 4
Heat a non-stick pan over medium heat. There’s no need to add extra oil, as the pork belly will render its own fat. Place the marinated pork belly slices in the heated pan. Cook over medium-low heat, turning occasionally, to prevent burning and ensure even cooking. The pork belly is ready when it’s golden brown and releases a wonderful miso aroma. Be mindful of the heat and keep an eye on it to prevent the marinade from scorching.
