Barbecued Pork Belly, Hot Pepper Miso and Charred Chinese Cabbage

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      1 hr

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

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.


Pork belly

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


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.

On the d