I helped develop and style a series of 5 recipes for Local Roots to help showcase their meat CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.

Miso Glazed Pork Belly Rice Bowl

This dinner packs a punch. The reduced beer sticks to the succulent pork belly as it bubbles away. Whenever I get high-quality pork, my first instinct is to make bacon or roast it slowly for hours. Here, I’ve reduced it to one hour and balance it with rice and shredded cabbage. If you don’t drink beer, apple cider or hard cider works just as well.

Serves 4

1. Whisk the miso and light beer together, set aside.

2. Cube the pork into 1” pieces.

3. Fill a pot with cold water and bring to a boil.

4. Boil the pork belly for 8 to 10 minutes to render the fat.

5. Remove the pork from the water. Keep the water warm and add the beer mixture to it.

6. Preheat a cast-iron pan on high heat. 

7. Sear the pork cubes on all sides for 1 minute until browned.

8. Lower the heat to medium and carefully ladle the warm beer mixture over the pork.

9. Simmer the pork for 45 minutes, adding more beer mixture as it reduces. Repeat until it evaporates.

10. The pork is done when it is tender and the sauce has reduced to a thick gravy.

11. To assemble: Divide the rice and cabbage between 4 bowls. Spoon the hot pork over each rice bowl. Garnish with scallion sauce and freshly cut scallion.

Scallion Sauce

Fatty pork can sometimes be overwhelming for the palate. The vinegar in this scallion sauce can help cut it and balance the flavors.

1. Mix all of the ingredients together in a small bowl. Let marinate for 10 minutes before serving.

Let me know if you try these recipes out!

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