In International, Recipes

Miso Glazed Pork Belly

Created by Executive Sous Chef Andrea Callan


  • 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


  • 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.


  • 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.

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