Miso-Glazed Pork Belly with Bok Choy and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork belly glazed with a savory-sweet miso sauce, served over steamed rice with quickly cooked bok choy. This japanese-inspired asian (gluten-free) ready in about 50 minutes pairs cut into 1-inch cubes pork belly, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil until smooth.
  2. Step 2: Heat a large skillet over medium-high heat. Add pork belly cubes and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
  3. Step 3: Pour miso mixture over pork belly and stir to coat. Add 1/4 cup water and bring to a gentle simmer.
  4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes, stirring once or twice, until pork is tender and sauce thickens slightly.
  5. Step 5: While pork simmers, heat 1 tbsp water in a separate pan over medium heat. Add bok choy and cook for 3-4 minutes until bright green and tender-crisp.
  6. Step 6: If sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into pork sauce for 1 minute until thickened.
  7. Step 7: Serve pork belly and sauce over cooked rice with bok choy on the side.

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Frequently asked questions

How long does Miso-Glazed Pork Belly with Bok Choy and Rice take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Pork Belly with Bok Choy and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Pork Belly with Bok Choy and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Pork Belly with Bok Choy and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Pork Belly with Bok Choy and Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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