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Miso- and
Orange-Roasted Pork BellY
From Fat: An Appreciation of a Misunderstood
Ingredient, with Recipes by Jennifer
McLagan
Serves 6
Once I started cooking pork belly I couldn’t
stop, because it is so delicious and so simple
to prepare. The layers of fat in a good piece of
belly outweigh the meat layers, and sometimes I
have to convince my friends to eat the fat! Once
they try it, though, they realize just how
flavorful it is, and they are hooked like me.
This recipe was born from a desire to use up
ingredients that were lingering in my
refrigerator. I discover some of my best recipes
this way. I serve this dish with roasted squash
and steamed bok choy.
3 pounds / 1.4 kg boneless pork belly, skin
removed
Sea salt and freshly ground black pepper
3 cups / 750 ml water
¼ cup / 60 ml red miso
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon peeled, finely grated fresh ginger
3 cloves garlic, peeled and finely chopped
1 large orange
½ cup / 125 ml dry sherry
Preheat the oven to 425F°/220°C
Pat the pork dry and, using a utility
(Stanley) knife or box cutter, score the fat
without cutting the meat. Season the meat with
salt and pepper. Place the pork on a rack in a
roasting pan, fat side up. Add 2 cups / 500 ml
of the water and roast for 30 minutes.
Meanwhile, in a bowl, mix the miso, honey,
brown sugar, ginger, and garlic. Finely grate
the orange zest and add to the miso mixture.
Squeeze the orange to obtain ½ cup / 125 ml of
juice, and set aside.
Remove the pork from the oven and lower the
temperature to 325°F / 160°C. Brush the pork fat
with half of the miso mixture, add the remaining
1 cup / 250 ml water to the roasting pan, and
continue to cook for another 30 minutes. Brush
the pork with the remaining miso mixture and
continue to cook, making sure that there is
always some liquid in the bottom of the pan and
basing occasionally. Roast until the juices run
clear or a kitchen thermometer inserted into the
meat registers 160°F / 71°C, about 2 hours.
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