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Braised pork belly with miso recipe

By Mervyn Phan
30 March 2010 11:09 AM Updated 22 Nov 2010

Braised pork belly with miso recipe

Stews or braises require long cooking time to soften the meat and allow the sweetness of the vegetables to impart their flavour to the gravy. By then, most vegetables would have lost their nutritional value and texture.

Consider using a new batch of vegetables in a second round of cooking to enjoy their natural flavour and sweetness like in this recipe. Here, pandan and orange peel, traditionally used in Chinese desserts is introduced in a savoury pork dish and heightened by the slight saltiness of miso.


Serves 4



600g pork belly, cut into large cubes

2 stalks pandan leaves, rolled and knotted

1 large onion, cut into wedges

1 large carrot, cut into wedges

1 stalk celery, diced

2 tablespoons light soya sauce

Zest (using a vegetable peeler) of 1 orange

2 heaped tablespoons miso paste

1 teaspoon whole white peppercorns


Ingredients for second round of cooking:

1 large onion, cut into wedges

1 large carrot, cut into wedges



1. Add all the ingredients (except those for the second round of cooking) into a pot, adding just enough water to cover the ingredients, and simmer for 2 hours until the pork is soft.

2. Remove the pork and strain the miso stock (the vegetables would have imparted all their flavour into the stock and will not be good for eating).

3. Return the pork and stock into the pot with the second round of ingredients and simmer for a further 15 minutes, until the carrots are slightly soft.

4. Serve hot with steamed rice.

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