Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1 kilogram pork belly in a crosshatch pattern without cutting into the meat, then pat it dry thoroughly with paper towels.

2. 2

   In a medium bowl, combine 60 grams red miso paste, 60 milliliters mirin, 60 milliliters sake, 30 milliliters soy sauce, 20 grams grated fresh ginger, 3 cloves minced garlic, and 30 grams light brown sugar to create the miso-ginger marinade.

3. 3

   Evenly coat the scored 1 kilogram pork belly with the miso-ginger marinade, place it in a large sealable bag or dish, and refrigerate for at least 4 hours, or preferably overnight for up to 24 hours.

4. 4

   Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit) and place the marinated 1 kilogram pork belly on a rack set over a baking sheet, reserving any excess marinade.

5. 5

   Roast the pork belly for 90 minutes, then brush with a fresh layer of the reserved marinade or a little extra soy sauce, and continue roasting for another 30 minutes, or until deeply golden brown and tender.

6. 6

   Remove the roasted 1 kilogram pork belly from the oven and let it rest for 15 minutes before slicing it into thick pieces.

7. 7

   Garnish the sliced pork belly with 2 thinly sliced green onions and 5 grams toasted sesame seeds before serving immediately.