Shiobuta with Spicy Miso Sauce

Salted Pork with Spicy Miso Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 500 g (1 lb 2 oz) pork belly, bones removed
  • 15 g (½ oz) coarse sea salt
  • 3 cm x 3 cm ( in x in) piece kombu seaweed


  • 2 tablespoons miso
  • 1 tablespoon gochujang*
  • 1 tablespoon raw (demerara) sugar
  • 1 tablespoon mirin
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame seeds
  • 1 teaspoon chopped ginger
  • ½ garlic clove, grated
  • 3 cm ( in) leek (white part), chopped

To Serve

  • 3 cm ( in) leek (white part)
  • ½ lettuce, leaves separated
  • 8 shiso (perilla) leaves
  • your choice of herbs


A few days ahead of time, rub the pork with the salt and wrap in plastic wrap. Marinate the pork in the refrigerator for at least 1–2 days, or up to 4 days.

Place the pork in a saucepan. Cover with water and add the kombu. Place on a medium heat and, once the water comes to the boil, cook the pork on a low heat for 1 hour. Turn off the heat and let the pork cool in the cooking liquid. When it is lukewarm, remove the pork and cut into 1 cm (½ in) thick slices. Cut the leek into very thin matchsticks. Place the slices of pork on a large plate with the lettuce, shiso, leek and herbs. Combine all the sauce ingredients in a small bowl. To serve, place the pork on a lettuce leaf, add a teaspoonful of sauce and some herbs, then roll up the lettuce leaf around the pork, sauce and herbs.

— Open your mouth wide to eat these! I also like to add a little Japanese rice to the lettuce roll. This dish from Korea is now very popular with the Japanese. My mother made the same dish, but instead of pork she used sardine sashimi. That version is also delicious if you can find very fresh sardines at the market.