Miso-Glazed Pork Belly with Bok Choy and Rice

Tender pork belly glazed with a savory-sweet miso sauce, served over steamed rice with quickly cooked bok choy.

Cuisine: Japanese

Category: Asian

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 lb, cut into 1-inch cubes pork belly
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 head, cut into 2-inch pieces bok choy
• 2 cups, cooked white rice
• 1/4 cup water
• 1 tsp (optional) cornstarch

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.