Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the quick-pickled vegetables by combining 1 cup julienned daikon radish, 0.5 cup julienned carrot, 0.25 cup rice vinegar, 1 tablespoon granulated sugar, and 0.5 teaspoon salt in a small bowl, letting it sit for at least 15 minutes.

2. 2

   Cut 1 pound of pork belly into 0.25-inch thick slices, then pat them dry thoroughly with paper towels to ensure crispness.

3. 3

   In a separate medium bowl, whisk together 2 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon soy sauce, 1-inch grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon sesame oil to create the rich glaze.

4. 4

   Heat 2 tablespoons of neutral oil in a large skillet or wok over high heat until shimmering, ensuring the oil is hot enough for flash frying.

5. 5

   Add the sliced pork belly to the hot skillet in a single layer, ensuring not to overcrowd the pan, and flash-fry for 2-3 minutes per side until deeply golden brown and crispy, then remove and drain excess oil on a paper towel-lined plate.

6. 6

   Once all pork belly is cooked, reduce the heat to medium-low, add all the cooked pork belly back into the skillet, pour the miso glaze over the pork, and toss gently for 1 minute until the pork is evenly coated and the glaze slightly thickens.

7. 7

   Serve the flash-fried miso-glazed pork belly immediately, topped with the quick-pickled daikon and carrots, and garnished with 2 sliced green onions.