I love the savory pairing of Miso and Pork Belly. The combination of the two creates a perfect umami flavor that is balanced perfectly by the acidity and sweetness of fresh local persimmons. – Conor Ball, Martis Camp Executive Chef.
Ingredients:
• 1 each Pork Belly
• 4 quart Chicken Stock
• 4 oz. White Miso Paste
• 2 each Yellow Onions (large dice)
• 4 each Carrots (large dice)
• 1 head Celery (large dice)
• 1 bunch Thyme
• 6 each Peppercorn
• 2 oz. Salt
• 4 each Garlic Cloves (peeled and crushed)
• 2 each Bay Leaf
Method:
• Season pork belly with salt and sear in roasting pan until golden brown on both sides
• Remove from pan and add onion, celery, carrots
• Sauté vegetables on high 4 minutes
• Combine miso and chicken stock with a whisk
• Place the pork belly back into the pan and add remaining ingredients including stock and miso mixture
• Cover and place in oven at 225 degrees for 3 hours
• Remove from oven and let cool in the pan overnight
Plating:
Slice pork belly and sear in pan until heated through. Serve with sliced persimmons, fig jam, and fresh herbs.
