Crispy Pork belly over Miso Sauce

A crispy-skinned, melt-in-your-mouth masterpiece. This pork belly sits like royalty on a bed of savory-sweet miso sauce, bringing umami thunder to every bite. It’s east-meets-crunch, and your taste buds will throw a party in its honor.

Ingredients:

Sauce

• 1 teaspoon rice vinegar (or yuzu if you have it)

• 2–3 tablespoons water (to adjust consistency)(Optional: Tiny squeeze of lemon juice or yuzu for freshness)

• 1 tbsp unsalted butter

• 2 tbsp white miso paste (shiro miso)

• 1 tbsp soy sauce

• 1½ tablespoons honey

Crispy pork belly

• 3lb pork belly

• Vinegar

• Salt

Garnish/veggies

• Micro greens

• Black sesame seeds

• Fennel

• Snow peas

• Chive oil

Directions:

Crispy pork belly

1. Boil pork belly for 10 minutes 

2. Pat pork belly dry and prick holes or small slits on the skin

3. Wrap foil around pork only exposing skin

4. Rub with vinegar and sprinkle salt

5. Put in air fryer 215 for 30 minutes 

6. Take out and scrape off salt 

7. Air fry again at 400 for 20 minutes 

Sauce

1. Mix the sauce base: In a small bowl, stir together the miso, honey, soy sauce, and rice vinegar until combined.

2. Heat gently: Pour the mixture into a small saucepan over low heat. Stir constantly — miso can burn fast if you’re not careful.

3. Add water:Add a tablespoon or two of water little by little, until the sauce thins slightly into a smooth, pourable glaze.

4. Finish with butter: Once everything is heated through and slightly glossy, turn off the heat and stir in the pan.

5. Taste & adjust: If you want it brighter,

squeeze in a tiny bit of lemon juice. 

6. Use immediately:Spoon a bed of the sauce on the plate, then place your crispy pork

belly on top.