Pan Fried Pork Belly with Miso

Thinly sliced pork belly fried with spicy miso and wrapped in lettuce leaves...so tasty sounding and it is!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Cook: 30 min

Ingredients

Pork belly 300-350g
Salt and sake or white wine as required
Garlic 4 cloves
Spring onions 4
Crushed sesame seeds 2 tsp
Gochujang 4 tsp
Garlic 1 clove
Miso 2 tsp
Sugar 1 tsp
Sesame oil 4 tsp
Lettuce lots

Method

1
Put the 2-3mm slices of pork belly in a container and sprinkle with salt and enough sake or white wine to cover.
2
Mix together the finely chopped spring onions, crushed sesame seeds and 2 tsp sesame oil in a bowl.
3
In a separate bowl, mix together the Gochujang, miso, grated garlic (1 clove), sugar and 2 tsp sesame oil.
4
Pat dry the pork and fry in a frying pan with the chopped garlic (4 cloves).
5
Serve the pork alongside the lettuce. To enjoy, spread some of the sauce from Step 3 onto a lettuce leaf. Top with the pork and the spring onions mix from Step 2 and the kimchi salad from Step 6 if you like.
6
I made this kimchi salad by rubbing salt into cucumber and radishes then finely slicing them. Then I added sugar, grated garlic, chilli powder and vinegar.

Tips & Note

If you half-freeze the pork belly first of all, it's far easier to slice. Soaking in the sake or wine will remove any odour and make it more flavourful. When you fry it, make sure the pork slices are pat dried well first to avoid any oil splashes.

Pan Fried Pork Belly with Miso

Thinly sliced pork belly fried with spicy miso and wrapped in lettuce leaves...so tasty sounding and it is!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Cook: 30 min

Ingredients

Pork belly 300-350g
Salt and sake or white wine as required
Garlic 4 cloves
Spring onions 4
Crushed sesame seeds 2 tsp
Gochujang 4 tsp
Garlic 1 clove
Miso 2 tsp
Sugar 1 tsp
Sesame oil 4 tsp
Lettuce lots

Pan Fried Pork Belly with Miso

Recipe ID :988 Posted on 12 AUG 2015

Serves 2

Cook 30min
views 3,011
printed 124

saved 1

Thinly sliced pork belly fried with spicy miso and wrapped in lettuce leaves...so tasty sounding and it is!

Share

Ingredients

Print Ingredients Email Ingredients
300-350g
as required
4 cloves
4
2 tsp
4 tsp
1 clove
2 tsp
1 tsp
4 tsp
lots

Method

Cook
30min
1
Put the 2-3mm slices of pork belly in a container and sprinkle with salt and enough sake or white wine to cover.
2
Mix together the finely chopped spring onions, crushed sesame seeds and 2 tsp sesame oil in a bowl.
3
In a separate bowl, mix together the Gochujang, miso, grated garlic (1 clove), sugar and 2 tsp sesame oil.
4
Pat dry the pork and fry in a frying pan with the chopped garlic (4 cloves).
5
Serve the pork alongside the lettuce. To enjoy, spread some of the sauce from Step 3 onto a lettuce leaf. Top with the pork and the spring onions mix from Step 2 and the kimchi salad from Step 6 if you like.
6
I made this kimchi salad by rubbing salt into cucumber and radishes then finely slicing them. Then I added sugar, grated garlic, chilli powder and vinegar.

Tips & Note

If you half-freeze the pork belly first of all, it's far easier to slice. Soaking in the sake or wine will remove any odour and make it more flavourful. When you fry it, make sure the pork slices are pat dried well first to avoid any oil splashes.

PRO
yhiranuma
I’ve got 157 recipes!

YHIRANUMA
Step into my kitchen!
So easy because of the vacuum-packed walnuts and tastes so good.
Pie Filling:, Walnuts (vacuum-packed), Butter, Caster sugar, Walnut puree, Ground almonds, Double cream, Salt, Vanilla extract, Rum (optional), Puff pastry, Egg
PRO
A slow cooked risotto with an irresistible infusion of garlic and saffron.
Cherry tomatoes, Garlic (finely chopped), Garlic (with skin), Salt & pepper, Olive oil, Saffron (rehydrated in warm water), Onion, Celery, Chicken or vegetable stock, Risotto rice, Parmigiano reggiano (grated), Butter
PRO
You get a wonderful final finish by pouring on a hot sizzling oil dressing!
Chinese leaves bunch, Spring onions, Coriander leaves, Dried shrimps, Minced pork, Garlic, Ginger, Vegetable oil, Soy sauce, Oyster sauce, Sugar, Lemon juice, Sesame oil, Salt, Tomato (optional)
PRO
Fresh baked scones are a pure delight.
Plain flour, Baking powder, Salt, Caster sugar, Butter, Milk, Egg yolk or milk to brush
PRO
This soup will warm and comfort you on a cold winter's day.
Chinese leaves bunch, Onion, Garlic, Ginger, Your favourite meat, Vegetable oil, Chinese chilli bean sauce, Sweet soybean paste (Tianmenjiang), Oyster sauce, Soy sauce, Chicken stock granules, Potato starch in water, Cooked rice
PRO
This has a runny gravy but you'll enjoy the spicy flavours. Use your favourite minced meat.
Garlic, Minced meat (beef, lamb, pork), Oil, Onions, Egg, Ginger, Coriander leaves (finely chopped), Turmeric, Curry powder, Chilli powder, Cumin, Tinned tomatoes, Coconut milk or milk
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Aubergine goes brilliantly with hot sauce, whether you're from the West or the East.
Aubergine, ★Water, ★Chicken stock, ★Sake (or white wine), ★Sesame oil, ★Sugar, ★Soy sauce, ★Chinese chilli bean sauce, ★Miso (red), Potato starch (for the pork), Pork loin, Green pepper, Carrot (medium), ★Potato starch in a bit of water
Jojoma
HOME
Remember to fry the minced pork with the miso first to get a good rich flavour.
Courgette (large), Cornstarch, Minced pork, Garlic, Ginger, Leek, Sweet miso (Tianmenjiang), Chinese chilli bean sauce, Sake, Light soy sauce, Sugar, Pepper, Chicken stock, Potato starch or cornflour in a bit of water, Vinegar
Tobuchan
HOME
The key to a delicious Mapo dish is to fry the pork in miso first to get a really good deep flavour.
Aubergine (medium), Cornstarch, Minced pork, Garlic, Ginger, Leek, Sweet miso (Tianmenjiang), Chinese chilli bean sauce, Sake, Light soy sauce, Sugar, Pepper, Chicken stock, Potato starch or cornflour in a bit of water, Vinegar
Tobuchan
HOME
A perfect harmony of crunchy vegetables with the savoury miso flavour pork.
Pork loin fillets, Chinese leaves, Potato starch, Spring onion, Sesame seeds, Salt, Pepper, Sauce:, Miso, Sake, Mirin, Light soy sauce, Dashi granules
ritsuki
CHEF
Fry the sauce with the pork at the beginning to get a good integrated flavour, don't add the sauce at the end.
Pork fillets (or minced pork), Aubergine (medium), Green pepper, Chinese chilli bean sauce, Miso, Sugar, Vegetable oil, Chicken stock, Potato starch in a bit of water, Sesame seeds
KitchenCIB
HOME
Delicious and tasty with a texture of crunchy vegetables.
Bok choy bunches, Pork loin fillet, Garlic and ginger, Salt & pepper, Soy sauce, Sesame oil, Cornflour (or potato starch), Oyster sauce, Rice wine (sake), Sugar (or mirin), Vegetable oil
Xiaojian
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe