Miso Char Siu Pork Belly

30 mins
Serves 1
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Directions

  1. 1Slice the pork belly into 1-inch-thick slabs.
  2. 2Slice the pork belly into 1-inch-thick slabs.
  3. 3Slice the pork belly into 1-inch-thick slabs.
  4. 4Using a fork, prick both sides of the pork all over.
  5. 5Using a fork, prick both sides of the pork all over.
  6. 6Using a fork, prick both sides of the pork all over.
  7. 7To make the marinade, combine hoisin sauce, light soy sauce, Cooks’ Ingredients White Miso Paste, Shaoxing cooking wine, brown sugar, garlic salt, Chinese five-spice powder, and white pepper powder in a small bowl.
  8. 8To make the marinade, combine hoisin sauce, light soy sauce, Cooks’ Ingredients White Miso Paste, Shaoxing cooking wine, brown sugar, garlic salt, Chinese five-spice powder, and white pepper powder in a small bowl.
  9. 9To make the marinade, combine hoisin sauce, light soy sauce, Cooks’ Ingredients White Miso Paste, Shaoxing cooking wine, brown sugar, garlic salt, Chinese five-spice powder, and white pepper powder in a small bowl.
  10. 10Mix well.
  11. 11Mix well.
  12. 12Mix well.
  13. 13Place the pork into a zip-lock bag and pour in the marinade.
  14. 14Place the pork into a zip-lock bag and pour in the marinade.
  15. 15Place the pork into a zip-lock bag and pour in the marinade.
  16. 16Massage the pork for about a minute until all pieces are evenly coated.
  17. 17Massage the pork for about a minute until all pieces are evenly coated.
  18. 18Massage the pork for about a minute until all pieces are evenly coated.
  19. 19Press out as much air as possible, seal the bag tightly, and refrigerate overnight to marinate.
  20. 20Press out as much air as possible, seal the bag tightly, and refrigerate overnight to marinate.
  21. 21Press out as much air as possible, seal the bag tightly, and refrigerate overnight to marinate.
  22. 22Place the marinated pork into the air fryer and cook at 195°C for 16 minutes total.
  23. 23Place the marinated pork into the air fryer and cook at 195°C for 16 minutes total.
  24. 24Place the marinated pork into the air fryer and cook at 195°C for 16 minutes total.
  25. 25After 8 minutes, brush the top side with honey glaze, flip the pork, and continue cooking for another 8 minutes.
  26. 26After 8 minutes, brush the top side with honey glaze, flip the pork, and continue cooking for another 8 minutes.
  27. 27After 8 minutes, brush the top side with honey glaze, flip the pork, and continue cooking for another 8 minutes.
  28. 28For extra char, glaze the pork one last time, increase the temperature to 200°C, and cook for a further 3 to 4 minutes.
  29. 29For extra char, glaze the pork one last time, increase the temperature to 200°C, and cook for a further 3 to 4 minutes.
  30. 30For extra char, glaze the pork one last time, increase the temperature to 200°C, and cook for a further 3 to 4 minutes.
  31. 31Remove from the air fryer and let the pork rest for 10 minutes before slicing.
  32. 32Remove from the air fryer and let the pork rest for 10 minutes before slicing.
  33. 33Remove from the air fryer and let the pork rest for 10 minutes before slicing.
  34. 34Serve with rice, a fried egg, and blanched pak choi.
  35. 35Serve with rice, a fried egg, and blanched pak choi.
  36. 36Serve with rice, a fried egg, and blanched pak choi.
  37. 37Finish by sprinkling Cooks’ Ingredients Spicy Sriracha Sprinkle over the egg.
  38. 38Finish by sprinkling Cooks’ Ingredients Spicy Sriracha Sprinkle over the egg.
  39. 39Finish by sprinkling Cooks’ Ingredients Spicy Sriracha Sprinkle over the egg.

Ingredients

  • 500 g pork belly
  • 500 g pork belly
  • 500 g pork belly
  • 150 g Thai jasmine rice
  • 150 g Thai jasmine rice
  • 150 g Thai jasmine rice
  • 200 g pak choi
  • 200 g pak choi
  • 200 g pak choi
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 sprinkle Cooks' Ingredients Spicy Sriracha Sprinkle
  • 1 sprinkle Cooks' Ingredients Spicy Sriracha Sprinkle
  • 1 sprinkle Cooks' Ingredients Spicy Sriracha Sprinkle
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Cooks' Ingredients White Miso Paste
  • 1 tbsp Cooks' Ingredients White Miso Paste
  • 1 tbsp Cooks' Ingredients White Miso Paste
  • 1 tbsp Shaoxing cooking wine
  • 1 tbsp Shaoxing cooking wine
  • 1 tbsp Shaoxing cooking wine
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 1 tsp Chinese five spice powder
  • 1 tsp Chinese five spice powder
  • 1 tsp Chinese five spice powder
  • 0.5 tsp white pepper powder
  • 0.5 tsp white pepper powder
  • 0.5 tsp white pepper powder
  • 0.5 tsp garlic salt
  • 0.5 tsp garlic salt
  • 0.5 tsp garlic salt
  • 4 tbsp honey
  • 4 tbsp honey
  • 4 tbsp honey
  • 1 tbsp warm water
  • 1 tbsp warm water
  • 1 tbsp warm water

Equipment

forksmall bowlzip-lock bagair fryer

Tips

  • Prick both sides of the pork all over with a fork to tenderize the meat and allow the marinade to absorb better.
  • Refrigerate overnight to marinate for best flavor.
  • For extra char, glaze the pork one last time, increase the temperature to 200°C, and cook for a further 3 to 4 minutes.
  • Let the pork rest for 10 minutes before slicing.