Tender and flavoursome Pork Marinated in Miso takes no time to make. The marinating time is anywhere between 3-48 hours. Then, simply BBQ or grill the meat. The recipe calls for thinly sliced pork belly, but sliced pork loin works well too.
Total Time does not include the time to marinate.
- 300g/0.7lb thinly sliced pork belly (fat trimmed), cut to 10-12cm/4-4¾" long (note 1)
- 1 tbsp oil
- Green salad leaves
- Tomatoes
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Add the Miso Marinade ingredients to a bowl and mix well.
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Put the pork slices in a zip lock plastic bag and pour the marinade into the bag (note 4).
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Massage well ensuring that the miso marinade coats every piece of pork.
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Remove as much air as possible from the plastic bag, seal it, and leave in the fridge for minimum 3 hours up to 48 hours.
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Oil a griddle or BBQ and heat it over medium high heat.
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If excessive amount of miso marinade is on the pork slice, scrape it off as the sweet miso can burn quickly.
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Place pork slices on the griddle/BBQ and cook for 1-2 minutes until the outer edge of the pork piece becomes whitish.
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Turn it over and cook another minute or so, then transfer to a plate.
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Serve with green salad and tomatoes if using.
1. I bought sliced pork belly from a Korean butcher. My pork slices were 2-3mm thick and about 25cm long. So, I cut each strip to half so that each piece is easier to pick up with chopsticks. You can make them even shorter.
If you can only find a block of pork belly, it is easier to cut to half (or into 3 if the block is very large), then slice the block thinly perpendicular to the first cut. If the block of pork belly is very narrow, just slice it.
Instead of pork belly, you can use sliced pork loin. I usually buy a couple of pork loin chops, remove the bones and then butterfly the meat to make two thin slices out of a loin chop.
2. You can also use white miso but I’d suggest that you reduce the amount of honey slightly as white miso is sweeter than brown miso.
3. The amount of honey required depends on the type of miso you use, your palate and the type of honey. When the marinade is mixed, taste-test it and adjust the sweetness. It should not be too sweet, though.
I used honey so that it mixes easily with the other marinade ingredients. But you can substitute honey with 2⅓ teaspoons of sugar.
4. Alternatively, you can marinate the pork in a container. After mixing the miso marinade and pork well, place a piece of cling wrap on to cover the entire the surface of the meat. Then place the lid (if it comes with one) on or cover with cling wrap.
5. Nutrition per serving when served for three people. The amount of fat is high but this is based on the standard pork belly that contains a thick band of fat which is to be trimmed off per my recipe. The fat is also drained to some extent when cooked in BBQ/Griddle.
serving: 136g calories: 626kcal fat: 59g (91%) saturated fat: 20g (100%) trans fat: 0g polyunsaturated fat: 7g monounsaturated fat: 28g cholesterol: 72mg (24%) sodium: 875mg (36%) potassium: 238mg (7%) carbohydrates: 11g (4%) dietary fibre: 1.1g (4%) sugar: 7.3g protein: 12g vitamin a: 0.6% vitamin c: 0.5% calcium: 1.3% iron: 5.9%