Well, maybe not, but we can pretend. In this vibrant dish, decadent miso-braised pork belly, dredged in potato starch and panfried, tops an acidic, peppery mizuna salad dressed with the braising liquid and lime juice.
Though you may have never worked with potato starch, it's a great ingredient to use as a thickener for slurries or in breading before frying. Because it can tolerate high temperatures, potato starch creates a light, crispy coating for the tender pork belly. And if you can't find mizuna, an Asian green in the mustards family, feel free to substitute any Asian greens mix or arugula.
Crispy Miso-Braised Pork Belly SaladRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 10 minutes
For the Pork Belly:
Two 10-ounce pieces boneless pork belly
3 cups chicken stock
1 cup dry sake
2 tablespoons soy sauce
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon red miso
8 garlic cloves, peeled and smashed
One 2-inch piece ginger, peeled and thinly sliced
For the Salad:
¼ cup canola oil, divided
2 tablespoons braising liquid
1 tablespoon lime juice
Kosher salt and freshly ground black pepper, to taste
½ cup potato starch
4 cups mizuna
½ cup cilantro leaves
Thinly sliced scallions, for garnish
1. Prepare the pork belly: In a 4-quart saucepan or Dutch oven, combine all of the ingredients. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until tender, 50 to 60 minutes. Transfer the pork to a plate and let cool slightly, reserving 2 tablespoons of the braising liquid.
2. Make the salad: In a small bowl, whisk together 2 tablespoons of the canola oil, the reserved braising liquid and the lime juice. Season with salt and pepper, then set aside.
3. In a large skillet, heat the remaining 2 tablespoons of canola oil over medium-high heat. Dredge the braised pork in the potato starch, shaking off any excess, then place it in the skillet. Cook until the pork is golden brown and crisp, 1 to 2 minutes per side. Transfer to a cutting board. Slice into ¼-inch pieces and set aside.
4. In a large bowl, toss the mizuna and cilantro with the lime dressing. Season with salt and pepper. Divide between bowls and top with the sliced pork belly and scallions, then serve.
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