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Braised Miso Pork Belly

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Miso is a traditional seasoning produced by fermenting soybeans with salt and other ingredients. You are most accustomed to the classic miso soup, but this is just the most basic way to enjoy miso. Here we introduce to you an elevated use of miso paste. 

A simple braised pork belly in miso. The fermented soybeans are perfect for tenderising and imparting deep and umami flavours into even the thickest and toughest of pork bellies. Leaving you with nothing but a huge chunk of fall apart pork belly and a sauce that is perfect for everything you could ever think off. 

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How to level up from Miso Soup?



250g Pork Belly


1tb Miso Paste


4 Cloves Garlic




Spring Onion


Peel and crush 4 cloves of garlic. Peel and slice 1 thumb sized piece of ginger.


In a pot on medium heat add in some oil and once hot throw in your garlic and ginger and give it a quick fry.


Once fragrant add in your pork belly skin side down pressing it down to give it a nice little char.

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Add in 1tb of miso paste and enough water to submerge the pork belly.


Give the whole pot a good mix till the miso paste is completely dissolved. 


Cover with a lid and bring the pot up to a boil and lower to a slow simmer. Let it simmer away for at least an hour and a half. Add more water if it gets too little.


After 1 hour and 30 min remove the lid and you should be greeted with a huge chunk of tender pork belly and a thick flavorful miso sauce.


Remove the pork belly and slice it up into thick or think slices and serve up with the lovely miso sauce and finish with some chopped spring onions. 

Serve up with a nice bowl of rice or even some noodles. A lovely meal for the whole family to enjoy.

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