Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Miso-Glazed Pork Belly
with Soy-Marinated Eggs & Cucumber-Kimchi Salad
35 MIN
+$11.00/serving
4 Servings
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 brown 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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories1180 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
16 oz No Added Hormones Cooked Pork Belly
-
1 cup Sushi Rice
-
4 Persian Cucumbers
-
2 Tbsps Rice Vinegar
-
4 Pasture-Raised Eggs
-
⅔ cup Kimchi
-
2 Tbsps Soy Sauce
-
2 Tbsps Mirin (Salted Cooking Wine)
-
1 tsp Black & White Sesame Seeds
-
3 Tbsps Sweet White Miso Paste
-
15 oz Baby Bok Choy
-
⅓ cup East Asian-Style Sautéed Aromatics
-
2 Tbsps Coconut Aminos (Seasoning Sauce)
-
¾ lb Carrots
-
2 Tbsps Sesame Oil
-
5 Tbsps Light Brown Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Cook & marinate the eggs
Fill a medium 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 medium heatproof bowl, combine the soy sauce, coconut aminos, 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, sugar, remaining vinegar, and 2 tablespoons 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 1 1/2 cups 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 large 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 5 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, 1 to 2 minutes, 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!
1
Cook & marinate the eggs
Fill a medium 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 medium heatproof bowl, combine the soy sauce, coconut aminos, 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, sugar, remaining vinegar, and 2 tablespoons 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 1 1/2 cups 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 large 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 5 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, 1 to 2 minutes, 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!
Tips from Home Chefs