Crispy Miso-Braised Pork Belly & Burdock Salad

January 18, 2019

Recipe Adapted from the Tasting Table Test Kitchen

Yields 4 servings

Crispy Pork Belly & Mizuna Salad


2 10-ounce pieces Local Roots boneless pork belly

2 pieces Local Roots burdock root

3 cups chicken stock

1 cup dry sake

2 tablespoons soy sauce

1 tablespoon gochujang

1 tablespoon honey

1 tablespoon red miso

8 garlic cloves, peeled and smashed

One 2-inch piece ginger, peeled and thinly sliced

¼ cup canola oil, divided

2 tablespoons braising liquid

1 tablespoon lime juice

Kosher salt and freshly ground black pepper, to taste

½ cup potato starch

4 cups Local Roots mizuna

½ cup cilantro leaves

Thinly sliced scallions, for garnish


  1. Prepare the burdock root by peeling with vegetable peeler of the back of a kitchen knife. Cut into 2-inch pieces and place in a bowl of cold water with a splash of vinegar to prevent discoloration.
  2. Prepare the pork belly: In a 4-quart saucepan or Dutch oven, combine all of the ingredients. Bring to a boil, then reduce the heat to a simmer. Add prepared burdock root. Cook, covered, until tender, 50 to 60 minutes. Transfer the pork and burdock to a plate and let cool slightly, reserving 2 tablespoons of the braising liquid.
  3. Make the salad: In a small bowl, whisk together 2 tablespoons of the canola oil, the reserved braising liquid and the lime juice. Season with salt and pepper, then set aside.
  4. In a large skillet, heat the remaining 2 tablespoons of canola oil over medium-high heat. Dredge the braised pork in the potato starch, shaking off any excess, then place it in the skillet. Then, do the same with burdock root. Cook until golden brown and crisp, 1 to 2 minutes per side for pork. Transfer pork belly to a cutting board. Slice into ¼-inch pieces and set aside.
  5. In a large bowl, toss the mizuna and cilantro with the lime dressing. Season with salt and pepper. Divide between bowls and top with the sliced pork belly, burdock, and scallions, then serve.

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