Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.2 kilograms of pork belly cubes with 0.5 cup of white vinegar, 0.25 cup of soy sauce, and 1 tablespoon of black peppercorns for at least 30 minutes.

2. 2

   Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat, then sauté 1 large sliced yellow onion until softened, followed by 1 head of minced garlic and 2 inches of sliced ginger until fragrant.

3. 3

   Add the marinated pork belly to the pot and sear the meat on all sides until lightly browned, approximately 8-10 minutes.

4. 4

   Stir in 3 tablespoons of yellow miso paste until fully dissolved, then pour in 0.5 cup of water or pork broth and bring the mixture to a gentle simmer.

5. 5

   Incorporate 1 can (400 ml) of full-fat coconut milk, 3 dried bay leaves, 1 tablespoon of packed brown sugar, and 2-3 optional green chilies (siling labuyo or serrano) into the pot, stirring well.

6. 6

   Reduce the heat to low, cover the pot, and braise the pork for 1.5 to 2 hours, or until the pork is fork-tender and the sauce has thickened, stirring occasionally.

7. 7

   Uncover the pot, increase the heat to medium-low, and continue to cook for another 15-20 minutes to further reduce the sauce to your desired consistency, then serve hot with steamed rice.