THE MISO-SCORCHED SLABS
(Our Play on Japanese Misoyaki Pork)
Ingredients: 400g Pork belly (thinly sliced), 2 tbsp Miso paste, 1 tbsp Honey, 1 tbsp Soy sauce, 1 tbsp Ginger paste, 2 cloves Garlic (minced)...
Ingredients
- 400g Pork belly (thinly sliced)
- 2 tbsp Miso paste
- 1 tbsp Honey
- 1 tbsp Soy sauce
- 1 tbsp Ginger paste
- 2 cloves Garlic (minced)
Cooking Method
- The Coat Whisk miso, honey, and ginger with a 20ml splash of water; coat the pork and let rest for 20 minutes.
- The Scorch Fry pork in a super-hot pan until the edges are blackened and charred.
- The Marriage The miso sugar will caramelize instantly; toss until every slab is mahogany and sticky.
- The Finish Serve with fresh shredded radish and a squeeze of lime.