Coconut Milk Braised Pork Belly with Miso: A Fusion Recipe

The Fusion of Coconut Milk, Pork Belly, and Miso

When you think about coconut milk, pork belly, and miso. These three things seem unrelated. Coconut milk is sweet, pork belly is savory, and miso is umami. What happens if you bring these 3 together. 

This dish merges the richness of coconut milk with the umami power of miso, creating a harmonious blend of flavors unlike anything you have tried before. This coconut milk braised pork belly with miso is a perfect dish to describe what a fusion dish looks like. Surprisingly, it will not taste and flavor a Japanese or Southeast Asia dish. 

And the good news about this recipe is that it is effortless to cook. There are just a few ingredients; you do not need any aromatic, like garlic or onion. If you think about it, most ingredients are in liquid form (a mixture of Coconut milk and miso paste, plus some water). How cool is that? Let’s get started, then.

Ingredients

As I explained earlier, the ingredients that you need are very minimal. You will be surprised that you don’t need any veggie or aromatic. Each ingredient plays a unique role in bringing out the incredible flavors that make us wanting for more. Let’s dive in and discover the secret behind this fantastic recipe!

• Salt and black pepper: These are the meat flavor boosters.

• 1.5 lb (750 grams)of Pork Belly: The superstar of our dish! This tender, flavorful, juicy meat makes your mouth water with every bite.

• 100 ml of Coconut Milk: It adds a subtle sweetness and a wonderfully smooth texture to the dish, just like how John Mayer’s singing feels incredibly smooth.

• 2 tbsp of Miso Paste: Its complex umami flavor enhances the dish 360 degrees. I tried the coconut milk without miso paste with this recipe. It is dull. With miso, it totally transforms the dish into another level.

• 1 tbsp Soy Sauce or Tamari: The soy sauce or Tamari brings a salty depth that amplifies the umami flavor of miso up a notch.

• 400ml of water: The essential ingredient that brings everything together, making our awesome sauce.

• 1 teaspoon of sugar (erythritol or regular sugar): Whether you choose low carbs version of erythritol or regular sugar, this teaspoonful creates a perfect balance, enhancing the flavors of our dish.

We only need a few ingredients to cook this recipe. This cooking method is slightly different from the standard braising method. 

Let’s Start Cooking

Preparing the Pork Belly

It’s prep time. Use a sharp knife to cut your pork belly into thin slices. Please make sure that your meat is cut under 1 cm. Cutting it too thick makes the braising time longer. 

Pro Tips: Cut your meat while it is still half-frozen. It will be easier and quicker to slice when the meat is still tough. 

Seasoning the Pork

Start seasoning both sides of the pork with salt and pepper. Watch out for the salt; light seasoning will do the trick. Salt taste as you cook. 

Searing the Meat

Use a pan of your choice. I am using a stainless steel wok to do the searing. Sear both sides of the pork using medium-high heat. Cooking is done when both sides are golden brown. Usually takes around 8 minutes. Take out the seared pork, and place them on a plate. Scoop out all the excess oil in the pan or wok.

Combining Ingredients in a Bowl

Combine the coconut milk, soy sauce, sugar, and miso paste in a bowl. Add just half(200ml) of the water. Stir well until the miso paste is fully incorporated into the mixture. 

Simmer The Mixture

Pour the coconut milk mixture into the wok. The brown bits left after searing the meat are totally fine to eat, do not wash them. This is called “fond” and is very flavorful when braised. Now, wait for it to simmer using low heat.

Braising in Coconut Milk and Miso

Now, it is time to add all the seared pork belly into the wok. Make sure the liquid is just enough to cover the meat. Otherwise, add more water. Cover up with a lid, let it simmer, and braise in the flavor of coconut milk and miso mixture. Braise it for 1 hour or until the meat becomes tender. Remember to taste the sauce halfway and see if you need additional salt. 

Garnish the dish