Miso Glazed Pork Belly Rice Bowl
Miso Glazed Pork Belly Rice Bowl
Serves 4
Recipe by Local Roots recipe champ Jenn de la Vega @Randwiches
Ingredients
1 Local Roots heritage breed pork belly
1 tablespoon white miso
1 12oz can light beer
1 cup cabbage, shredded
2 scallions, chopped
Scallion sauce (recipe follows)
4 cups white rice, cooked
- Whisk the miso and light beer together, set aside.
- Cube the pork into 1” pieces.
- Fill a pot with cold water and bring to a boil.
- Boil the pork belly for 8 to 10 minutes to render the fat.
- Remove the pork from the water. Keep the water warm and add the beer mixture to it.
- Preheat a cast-iron pan on high heat.
- Sear the pork cubes on all sides for 1 minute until browned.
- Lower the heat to medium and carefully ladle the warm beer mixture over the pork.
- Simmer the pork for 45 minutes, adding more beer mixture as it reduces. Repeat until it evaporates.
- The pork is done when it is tender and the sauce has reduced to a thick gravy.
- To assemble: Divide the rice and cabbage between 4 bowls. Spoon the hot pork over each rice bowl. Garnish with scallion sauce and freshly cut scallion.
Scallion Sauce
Fatty pork can sometimes be overwhelming for the palate. The vinegar in this scallion sauce can help cut it and balance the flavors.
4 scallions, minced
2 teaspoons soy sauce
1 teaspoon cider vinegar
½ teaspoon salt
¼ cup olive oil
Directions
- Mix all of the ingredients together in a small bowl. Let marinate for 10 minutes before serving.
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