Premium

Miso-Glazed Pork Belly

with Soy-Marinated Eggs & Cucumber-Kimchi Salad

35 MIN

+$11.00/serving 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

See Plans

Nutrition

PER SERVING
Calories

1180 Cals (est.)

View Full Nutrition

fresh

ingredients

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

Cook Along

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!