This stunning Asian-Canadian fusion dish combines slow-braised pork belly with a sweet-savory maple-miso glaze and tangy pickled daikon for an unforgettable balance of flavors. The tender, melt-in-your-mouth pork paired with crisp, refreshing pickled radish creates a restaurant-quality meal that's surprisingly approachable at home.
Recipe Details
Ingredients
- 800g skin-on pork belly, cut into 5cm (2-inch) thick slices
- 60ml pure Canadian maple syrup
- 45ml white miso paste
- 30ml low-sodium soy sauce
- 15ml rice vinegar
- 15g fresh ginger, finely grated
- 2 cloves garlic, minced
- 5ml toasted sesame oil
- 300g daikon radish, julienned into matchsticks
- 80ml rice vinegar for pickling
- 30g granulated sugar
- 5g fine sea salt
- 200g jasmine rice
- 320ml water for rice
- 2 stalks green onions, thinly sliced
- 10g toasted sesame seeds
Instructions
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Preheat your oven to 150°C (300°F). Score the skin of the 800g skin-on pork belly in a crosshatch pattern, cutting about 5mm (¼ inch) deep into the fat layer. Season generously with salt and pepper on all sides.
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Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the 800g skin-on pork belly pieces skin-side down first, cooking for 4-5 minutes until golden brown and crispy. Flip and sear the other sides for 2-3 minutes each. Remove and set aside.
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Create the pickled daikon by combining 80ml rice vinegar for pickling, 30g granulated sugar, and 5g fine sea salt in a small saucepan. Heat until the sugar and salt dissolve completely. Pour over the julienned 300g daikon radish in a bowl and let pickle for at least 30 minutes, stirring occasionally.
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In a small bowl, whisk together 60ml pure Canadian maple syrup, 45ml white miso paste, 30ml low-sodium soy sauce, 15ml rice vinegar, 15g fresh ginger, 2 cloves garlic, and 5ml toasted sesame oil until smooth to create the glaze.
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Return the seared 800g skin-on pork belly to the pot and brush generously with half the maple-miso glaze. Cover tightly with a lid and transfer to the preheated oven.
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Braise the pork belly for 1 hour and 30 minutes, checking every 30 minutes and basting with pan juices. The meat should be fork-tender and the internal temperature should reach 70°C (160°F).
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Meanwhile, rinse 200g jasmine rice until water runs clear. Combine rice and 320ml water for rice in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.
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For the final glaze, remove the lid from the pork belly and brush with the remaining maple-miso mixture. Increase oven temperature to 220°C (425°F) and cook uncovered for 10-15 minutes until the glaze is caramelized and bubbly.
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Remove from oven and let rest for 5 minutes. Slice the pork belly into serving portions if desired, or serve whole pieces.
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Serve the glazed pork belly over fluffy 200g jasmine rice, topped with drained 300g daikon radish pickle, sliced 2 stalks green onions, and a sprinkle of 10g toasted sesame seeds. Drizzle any pan juices over the dish.
Tips
Pork Belly Selection: Choose a piece with even fat distribution and ask your butcher to score the skin if you're not comfortable doing it yourself. The scoring helps render fat and creates better texture.
Make-Ahead Magic: The pork belly can be braised up to 2 days ahead and stored in the refrigerator. Simply reheat gently and apply the final glaze before serving. The pickled daikon actually improves in flavor after 24 hours.
Glaze Perfection: Don't skip the final high-heat glazing step - this creates the beautiful caramelized coating that makes this dish restaurant-worthy. Watch carefully to prevent burning.
Pickle Variations: Try adding thin slices of cucumber or carrot to the daikon pickle for extra color and crunch. A pinch of red pepper flakes adds a gentle heat that complements the sweet glaze.
Storage: Leftover pork belly keeps for 3 days refrigerated and reheats beautifully in a low oven. The pickled daikon will stay crisp for up to a week in the refrigerator.
Serving Suggestions: This pairs wonderfully with steamed bok choy or stir-fried snow peas. For entertaining, serve family-style with the pork belly sliced and arranged over rice in a large serving dish.