Miso Glazed Pork Belly
Created by Executive Sous Chef Andrea Callan
Ingredients
- 1 Pork Belly, rind removed brined as per brine recipe below
- 1 tbsp dijon mustard
- ½ cup orange juice
- 1 orange cut into quarters
- 1 onion diced
- ½ cup celery diced
- ½ cup carrots diced
- 1 ½ litre chicken stock
- 1 tbsp yellow miso paste
- ¼ cup unsalted butter
Pork Brine
- 2 litres cold water
- ½ cup plus 2 tbsp kosher salt
- ½ cup brown sugar
- 2 cloves
- 1 tbsp black peppercorns
- 5 fresh thyme sprigs or rosemary
- 1 star anise
- 1 lemon peel
Instructions
- Preheat oven 300 degrees.
- Sear pork belly fat side down on medium heat, place into a roasting pan 5 L capacity.
- Add mustard, juice, orange, onion, celery, carrot and cover with chicken stock, foil wrap pan and cook for 3 hours till tender. Cool in liquid. Strain braise liquid and add miso paste, set aside. This can be made up to 3 days prior to serving.
- Preheat oven to 400 degrees. Cut pork belly into equal portions and put skin side down into a sauté pan and put in oven for 30 minutes till hot; then add ½ cup braise and add butter slowly to create glaze, baste pork till syrup consistency and serve with a green salad.
Brine
- Bring all the ingredients to a boil dissolving the salt and sugar. Remove from heat and completely chill before use. Can be kept for up to 4 weeks before use. Discard after use. Brine pork 1 hour per inch of meat.
