Barbecued Pork Belly, Hot Pepper Miso and Charred Chinese Cabbage

Name: Barbecued Pork Belly, Hot Pepper Miso and Charred Chinese Cabbage
Cook time: 1 h
Total time: 1 h
Yield: Serves — 4
Cuisine: Japan
Ingredients: 5 tablespoons Korean hot pepper paste (gochujang); 750 g (1 lb 10 oz) pork belly; 2 tablespoons sake; 60 ml (2 fl oz) mirin; 1 Chinese cabbage; 3 tablespoons sweet white miso paste; 3 tablespoons mirin; 90 ml (3 fl oz) lemon juice; 60 ml (2 fl oz) good-quality olive oil; 90 ml (3 fl oz) soy sauce

Preparation info

Serves —
4

Difficulty
Medium
Ready in
1 hr

Appears in

Masu

By Nic Watt

Published 2016

About

We don’t eat much pork belly at home, but this version with miso and hot pepper is really tasty. This recipe also works very well with salmon and chicken.

This recipe calls for a bit of time, as the pork belly really benefits from 24 hours in the marinade – but if you don’t have the time a minimum of 2 hours will do.

Ingredients

Pork belly

5 tablespoons Korean hot pepper paste (gochujang)
3 tablespoons sweet white miso paste

Method

Make the marinade by combining the hot pepper paste with the white miso, lemon juice, mirin and sake. Whisk together to form a smooth, wet paste.

Trim the pork belly to neaten up the shape and edges. With a sharp knife, neatly score the top of the belly to allow the marinade to penetrate past the skin. Cover the pork belly in the marinade and refrigerate for 2–24 hours.

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