Miso Char Siu Pork Belly
Miso Char Siu Pork Belly
Ingredients
For the Miso Char Siu Pork Belly
- 500 g pork belly
- 150 g Thai jasmine rice
- 200 g pak choi
- 1 egg
- 1 Cooks’ Ingredients Spicy Sriracha Sprinkle, as needed
For the Pork Marinade
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Cooks’ Ingredients White Miso Paste
- 1 tablespoon Shaoxing cooking wine
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon garlic salt
For the Honey Glaze
- 4 tablespoons honey
- 1 tablespoon warm water
Instructions
- 1
Slice the pork belly into 1-inch-thick slabs. Using a fork, prick both sides of the pork all over. This helps tenderise the meat and allows the marinade to absorb better.
⏱️ 5 min
- 2
To make the marinade, combine 2 tablespoons hoisin sauce, 1 tablespoon light soy sauce, 1 tablespoon Cooks’ Ingredients White Miso Paste, 1 tablespoon Shaoxing cooking wine, 2 tablespoons brown sugar, 1/2 teaspoon garlic salt, 1 teaspoon Chinese five-spice powder, and 1/2 teaspoon white pepper powder in a small bowl. Mix well until combined.
⏱️ 3 min
- 3
Place the pork into a zip-lock bag and pour in the marinade. Massage the pork for about a minute until all pieces are evenly coated.
⏱️ 2 min
- 4
Press out as much air as possible, seal the bag tightly, and refrigerate overnight to marinate.
⏱️ 5 min
- 5
Place the marinated pork into the air fryer and cook at 195°C for 16 minutes total.
⏱️ 16 min•🌡️ 195
- 6
While the pork is cooking, prepare the honey glaze by combining 4 tablespoons honey and 1 tablespoon warm water in a small bowl and mixing well.
⏱️ 2 min
- 7
After the first 8 minutes of air frying, brush the top side of the pork with the honey glaze.
⏱️ 1 min
- 8
Flip the pork and continue cooking for another 8 minutes.
⏱️ 8 min
- 9
For extra char, glaze the pork one last time, increase the air fryer temperature to 200°C, and cook for a further 3 to 4 minutes.
⏱️ 4 min•🌡️ 200
- 10
Remove the pork from the air fryer and let it rest for 10 minutes before slicing.
⏱️ 10 min
- 11
Cook 150g Thai jasmine rice, for example, in a rice cooker.
⏱️ 20 min
- 12
Blanch 200g pak choi.
⏱️ 3 min
- 13
Fry 1 egg to your preference.
⏱️ 3 min
- 14
Serve the sliced pork belly with the cooked Thai jasmine rice, the fried egg, and the blanched pak choi.
⏱️ 2 min
- 15
Finish by sprinkling Cooks’ Ingredients Spicy Sriracha Sprinkle over the egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Char Siu Pork Belly
For the Miso Char Siu Pork Belly
- 500 g pork belly
- 150 g Thai jasmine rice
- 200 g pak choi
- 1 egg
- 1 Cooks’ Ingredients Spicy Sriracha Sprinkle, as needed
For the Pork Marinade
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Cooks’ Ingredients White Miso Paste
- 1 tablespoon Shaoxing cooking wine
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon garlic salt
For the Honey Glaze
- 4 tablespoons honey
- 1 tablespoon warm water
Instructions
- 1
Slice the pork belly into 1-inch-thick slabs. Using a fork, prick both sides of the pork all over. This helps tenderise the meat and allows the marinade to absorb better.
⏱️ 5 min - 2
To make the marinade, combine 2 tablespoons hoisin sauce, 1 tablespoon light soy sauce, 1 tablespoon Cooks’ Ingredients White Miso Paste, 1 tablespoon Shaoxing cooking wine, 2 tablespoons brown sugar, 1/2 teaspoon garlic salt, 1 teaspoon Chinese five-spice powder, and 1/2 teaspoon white pepper powder in a small bowl. Mix well until combined.
⏱️ 3 min - 3
Place the pork into a zip-lock bag and pour in the marinade. Massage the pork for about a minute until all pieces are evenly coated.
⏱️ 2 min - 4
Press out as much air as possible, seal the bag tightly, and refrigerate overnight to marinate.
⏱️ 5 min - 5
Place the marinated pork into the air fryer and cook at 195°C for 16 minutes total.
⏱️ 16 min•🌡️ 195 - 6
While the pork is cooking, prepare the honey glaze by combining 4 tablespoons honey and 1 tablespoon warm water in a small bowl and mixing well.
⏱️ 2 min - 7
After the first 8 minutes of air frying, brush the top side of the pork with the honey glaze.
⏱️ 1 min - 8
Flip the pork and continue cooking for another 8 minutes.
⏱️ 8 min - 9
For extra char, glaze the pork one last time, increase the air fryer temperature to 200°C, and cook for a further 3 to 4 minutes.
⏱️ 4 min•🌡️ 200 - 10
Remove the pork from the air fryer and let it rest for 10 minutes before slicing.
⏱️ 10 min - 11
Cook 150g Thai jasmine rice, for example, in a rice cooker.
⏱️ 20 min - 12
Blanch 200g pak choi.
⏱️ 3 min - 13
Fry 1 egg to your preference.
⏱️ 3 min - 14
Serve the sliced pork belly with the cooked Thai jasmine rice, the fried egg, and the blanched pak choi.
⏱️ 2 min - 15
Finish by sprinkling Cooks’ Ingredients Spicy Sriracha Sprinkle over the egg.
⏱️ 1 min