Miso Pork Belly
Braised Pork Belly, White Miso, Fried Maitake Mushrooms, Watermelon Radish, Smoked Pearl Onions, Pickled Cucumbers
Chef Sterling Buckley of Palate | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Alexander Zeren
INGREDIENTS
Pickled Cucumbers:
1 quart Champagner vinegar
8 ounces granulated sugar
4 ounces kosher salt
Braising Liquid:
280 grams chopped shallots
280 grams garlic cloves
206 grams chopped scallions
950 grams apple juice
800 grams Sherry vinegar
450 grams maple syrup
440 grams granulated sugar
330 grams apple cider vinegar
200 grams soy sauce
62 grams fresh cilantro leaves
40 whole black peppercorns
21 grams oregano
20 grams kosher salt
11 grams thyme
Braised Pork Belly:
Pork belly
Miso Glaze:
907 grams white miso
600 grams brown sugar
300 grams granulated sugar
240 grams maple syrup
160 grams rice vinegar
150 grams yuzu juice
To Assemble and Serve:
Yield: 1 serving
Fried maitake mushrooms
Thinly sliced watermelon radish
Smoked pearl onions
METHOD
For the Pickled Cucumbers:
Place cucumbers in a nonreactive container and set aside. In a saucepan over medium heat, bring all remaining ingredients to a boil. Pour over cucumbers. Let cool. Cover and refrigerate overnight.
For the Braising Liquid:
In a stockpot over medium-high flame, bring all ingredients to a boil, stirring occasionally. Cook 5 minutes and remove from heat.
For the Braised Pork Belly:
Heat oven to 250°F. Place pork in a large hotel pan. Pour Braising Liquid over top to submerge. Wrap in plastic wrap and aluminum foil. Cook 2½ hours. Let cool 2 hours. Remove pork from Braising Liquid and transfer to a parchment-lined sheet tray. Top with parchment paper and additional sheet tray to compress. Wrap tightly in plastic wrap and refrigerate.
For the Miso Glaze:
In a saucepan over low heat, bring all ingredients to a boil, stirring occasionally. Keep warm.
To Assemble and Serve:
On a clean work surface, portion Braised Pork Belly into 5-ounce strips. In a sauté pan over medium heat, add 1 portion Braised Pork Belly. Top with 2 ounces Miso Glaze. Cook until warmed through. Set aside. Spread Miso Glaze across a serving plate. Top with Braised Pork Belly. Garnish with mushrooms, radish, onions, and Pickled Cucumbers.
