Miso Pork Belly Bowl

2 Servings | 2-hour Prep Time | 40-minute Cook Time

16 ounces Pork Belly, cut into two large pieces lengthwise

For Marinade:

3 Tbsp Soy Sauce

2 Tbsp Rice Vinegar

1 Tbsp Miso Paste

2 Garlic Cloves, minced

½ inch Fresh Ginger, minced

Salt

Pepper

For Serving:

4 Eggs

2 cups Cooked Rice

2 Green Onions, sliced

Whisk together marinade ingredients in a medium-sized glass baking dish.

Dredge pork belly in marinade, then let soak in fridge for an hour.

Flip, then let finish marinating for another hour.

Preheat oven to 450°F.

Place pork belly, in the glass baking dish you marinated it in, into the oven for 10 minutes.

Drop oven temperature to 250°F.

Roast pork belly for 20 minutes.

Flip pork belly and baste with juices.

Let roast for 10-15 more minutes.

For Serving:

Poach 4 eggs.

Add 1 cup of rice and 2 eggs per bowl.

Top with pork belly and green onion.

Serve immediately.

Fleur & Venture