Pan-Seared Pork Belly with Miso Glaze and Pickled Daikon
Rich pork belly slices seared to a caramelized finish, glazed with a savory miso sauce and paired with bright, crunchy pickled daikon for balance. This japanese-inspired pork ready in about 55 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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.
Ingredients
- 12 oz, sliced into 1/2-inch thick pieces pork belly
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sugar
- 1 cup, julienned daikon radish
- 1/4 cup rice vinegar
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp vegetable oil
Instructions
- Step 1: Combine 1/4 cup rice vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt in a small bowl. Stir until sugar dissolves. Add 1 cup julienned daikon radish and let sit for at least 30 minutes to pickle.
- Step 2: In another small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth and set aside.
- Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz sliced pork belly in a single layer and sear for 4-5 minutes per side until golden brown and crispy on the edges.
- Step 4: Reduce heat to medium-low and brush the miso glaze over the pork belly slices. Cook for 2 minutes more, flipping once, until the glaze thickens and coats the pork.
- Step 5: Serve the glazed pork belly immediately alongside the pickled daikon radish for a refreshing contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Pork Belly with Miso Glaze and Pickled Daikon take to make?
Total time is about 55 minutes (40 min prep + 15 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 Pan-Seared Pork Belly with Miso Glaze and Pickled Daikon?
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 Pan-Seared Pork Belly with Miso Glaze and Pickled Daikon?
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 Pan-Seared Pork Belly with Miso Glaze and Pickled Daikon for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Pan-Seared Pork Belly with Miso Glaze and Pickled Daikon?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
