skip to Main Content
Miso Braised Pork Belly Recipe

Miso Braised Pork Belly Recipe

I love the savory pairing of Miso and Pork Belly. The combination of the two creates a perfect umami flavor that is balanced perfectly by the acidity and sweetness of fresh local persimmons. – Conor Ball, Martis Camp Executive Chef.

• 1 each Pork Belly
• 4 quart Chicken Stock
• 4 oz. White Miso Paste
• 2 each Yellow Onions (large dice)
• 4 each Carrots (large dice)
• 1 head Celery (large dice)
• 1 bunch Thyme
• 6 each Peppercorn
• 2 oz. Salt
• 4 each Garlic Cloves (peeled and crushed)
• 2 each Bay Leaf

• Season pork belly with salt and sear in roasting pan until golden brown on both sides
• Remove from pan and add onion, celery, carrots
• Sauté vegetables on high 4 minutes
• Combine miso and chicken stock with a whisk
• Place the pork belly back into the pan and add remaining ingredients including stock and miso mixture
• Cover and place in oven at 225 degrees for 3 hours
• Remove from oven and let cool in the pan overnight

Slice pork belly and sear in pan until heated through. Serve with sliced persimmons, fig jam, and fresh herbs.



This Post Has 0 Comments

Leave a Reply

Back To Top


Ready to learn more about life at Martis Camp? Complete the form below, and we will follow up with you shortly.

  • This field is for validation purposes and should be left unchanged.