Premium

Miso-Glazed Pork Belly

with Soy-Marinated Eggs & Cucumber-Kimchi Salad

35 MIN

+$11.00/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re showcasing our new premium pork belly by glazing it with a savory-sweet glaze made with miso paste and sugar, then serving it with a variety of vegetable sides, fluffy rice, and marinated eggs.

INGREDIENT IN FOCUS
Pork belly is an incredibly rich, delicious cut of meat (used to make bacon), whose high fat content allows the meat to turn perfectly tender and flavorful as the fat renders in the pan.
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Nutrition

PER SERVING
Calories

1190 Cals (est.)

View Full Nutrition

fresh

ingredients

8 oz No Added Hormones Cooked Pork Belly
2 Pasture-Raised Eggs
½ cup Sushi Rice
2 Persian Cucumbers
10 oz Baby Bok Choy
6 oz Carrots
2 Tbsps Rice Vinegar
⅓ cup Kimchi
1 Tbsp Mirin (Salted Cooking Wine)
2 Tbsps Soy Sauce
1 tsp Black & White Sesame Seeds
1 Tbsp Sweet White Miso Paste
3 Tbsps East Asian-Style Sautéed Aromatics
1 Tbsp Sesame Oil
1 Tbsp Light Brown Sugar
1 Tbsp Sugar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & marinate the eggs

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. In a small heatproof bowl, combine the soy sauce and 1/3 cup of hot water. When cool enough to handle, peel the cooked eggs; halve lengthwise. Carefully transfer to the bowl of soy marinade, cut side up. Set aside to marinate at least 10 minutes.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots; grate on the large side of a box grater. Place in a bowl. Add the sesame oil and half the vinegar; season with salt and pepper. Stir to coat. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and kimchi; season with salt and pepper. Stir to combine. In a separate bowl, combine the miso paste, mirin, brown sugar, granulated sugar, remaining vinegar, and 1 tablespoon of water. Stir until the sugar is dissolved.

3 Cook the rice

Rinse and wipe out the pot used to cook the eggs. In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Cook the bok choy

Meanwhile, in a medium pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

5 Slice & brown the pork belly

Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat the same pan on medium-high until hot. Add the pork belly pieces in an even layer. Cook, without stirring, 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.

*The USDA recommends reheating cooked pork to 140°F.

6 Glaze the pork belly & serve your dish

Heat the same pan on medium-high until hot. Add the browned pork belly and glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thickened and the pork is coated. Turn off the heat. Serve the glazed pork belly with the cooked rice, cooked bok choy, cucumber-kimchi salad, sesame carrots, and marinated eggs (discarding the liquid). Garnish with the sesame seeds. Enjoy!