Miso-Glazed Pork Belly with Bok Choy and Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork belly glazed with a savory-sweet miso sauce, served over steamed rice with quickly cooked bok choy. This Asian recipe (gluten-free), ready in about 50 minutes, pairs 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 rice, quinoa, or a quick salad. 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

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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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