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Miso Maple Glazed Pork Belly with Cheddar Scallion Pancakes
Indulge in miso maple glazed pork belly atop cheddar scallion pancakes. A comfort food explosion like no other! Perfect for your next crave-worthy treat.
Prepare for a flavor explosion like no other with this Miso Maple Glazed Pork Belly served on savory Cheddar Scallion Pancakes. This indulgent dish celebrates the rich, melt-in-your-mouth texture of pork belly, elevated by a sweet and savory glaze that perfectly balances the umami of miso with the sweetness of maple syrup. Paired with fluffy pancakes infused with sharp cheddar and fresh scallions, each bite offers a symphony of flavors and textures that will leave you craving more.
This recipe is a celebration of indulgence, bringing together the best of comfort food with a touch of gourmet flair. The pork belly is slow-roasted to perfection, ensuring a crispy exterior and succulent interior, while the cheddar scallion pancakes add a delightful crunch and cheesy goodness. It's a dish that promises satisfaction, whether you're treating yourself to a special dinner or impressing guests with a show-stopping brunch option.
Recipe Overview
Prep Time
25 mins
Cook Time
2 mins
Total Time
27 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Chinese
Indulge in miso maple glazed pork belly atop cheddar scallion pancakes. A comfort food explosion like no other! Perfect for your next crave-worthy treat.
Ingredients
- • Pork belly: 2 pounds, skin on
- • Miso paste: 2 tablespoons
- • Maple syrup: 1/4 cup
- • Soy sauce: 2 tablespoons
- • Rice vinegar: 1 tablespoon
- • Garlic: 3 cloves, minced
- • Fresh ginger: 1 tablespoon, grated
- • Cheddar cheese: 1 cup, shredded
- • Scallions: 1/2 cup, thinly sliced
- • All-purpose flour: 1 cup
- • Baking powder: 1 teaspoon
- • Milk: 3/4 cup
- • Egg: 1, beaten
- • Butter: 2 tablespoons, melted
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This will allow the flavors to penetrate and create a crispy texture.
- 3 In a small bowl, mix together the miso paste, maple syrup, soy sauce, rice vinegar, minced garlic, and grated ginger. Rub this mixture all over the pork belly, ensuring it gets into the scored skin.
- 4 Place the pork belly on a wire rack set over a baking sheet. Roast in the preheated oven for 2 hours, or until the skin is crispy and the meat is tender. Increase the oven temperature to 425°F (220°C) for the last 15 minutes to achieve an extra crispy skin.
- 5 While the pork belly is roasting, prepare the cheddar scallion pancakes. In a large bowl, combine the flour, baking powder, and a pinch of salt. Stir in the shredded cheddar and scallions.
- 6 In a separate bowl, whisk together the milk, beaten egg, and melted butter. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- 7 Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of the pancake batter onto the skillet and cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter.
- 8 To serve, slice the pork belly into thick pieces and place atop the cheddar scallion pancakes. Drizzle any remaining miso maple glaze over the top for an extra burst of flavor.
Serving Suggestions
- • This dish is a decadent centerpiece on its own, but you can elevate the experience with a side of crispy roasted Brussels sprouts or a simple arugula salad to balance the richness. For a refreshing beverage pairing, consider a crisp apple cider or a lightly oaked Chardonnay to complement the sweet and savory notes of the pork belly. If you're looking to impress at brunch, serve these miso maple glazed pork belly pancakes with a side of scrambled eggs and fresh fruit for a memorable meal that blends savory and sweet seamlessly.
Storage Tips
Store any leftover pork belly and pancakes separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork belly in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crispy. The pancakes can be reheated in a skillet over medium heat or in a toaster for a few minutes until hot. Avoid microwaving, as it may result in a loss of texture.
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