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1
Cut the pork belly into 5 mm dice.
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2
If you want to get rid of some of the fat in advance , you can boil the block of meat before dicing it for a little while.
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3
Heat a frying pan and add the cubed pork belly.
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4
Start cooking it over medium heat until the color of the meat changes, then stir fry patiently over low heat to make the fat come out.
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5
Watch the heat level!
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6
After the pork is cooked through, keep stir frying over low or low-medium heat.
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7
If no fat is coming out of the meat raise the heat a bit, then lower it again when the fat starts coming out.
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8
The more you stir fry the meat, the more fat will come out.
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9
The meat will become quite hard though, so stop when you like.
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10
If you think there's too much fat, pat dry with paper towels.
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11
However, the fat does adds shine to the miso paste, so if there's too little of it, it won't taste good, so please note that.
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12
When there's enough fat in the pan add the miso and mix well with the meat.
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13
Add the sugar, sake and mirin to the pan, and mix and blend with a spatula taking care to not let it burn.
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14
Watch the heat level!
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15
Work patiently over low heat.
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16
The flavor changes depending on the type of miso and sugar you use.
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17
I used a blend of barley miso and rice miso, and dark brown sugar.
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18
Barley miso is rather sweet, so I recommend it if you like a sweet flavor.
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19
If you prefer salty miso, you may want to add more sugar.
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20
The paste will gradually become drier as the moisture evaporates.
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21
Keep stir frying and blending the paste until it's the consistency you like.
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22
It will harden a bit when cooled, so you can stop when it's still rather loose!
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23
If excess fat leeches out of the paste, you can remove it with paper towels.
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24
When the paste has cooled, put it into storage jars that have been sterilized in boiling water, and store in the refrigerator.
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25
It will keep for quite a long time.
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26
When it's chilled the fat may congeal and turn white, but don't worry about it.
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27
This recipe makes about 1 small jam jar full.
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28
When it's become cold and hardens in the refrigerator, take out what you need and microwave for 10 to 15 seconds to soften it.
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29
It will become just as shiny and soft as if it were freshly made.
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30
I tried making it with 100% barley miso.
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31
It was less salty than using blended miso, and I preferred it this way.
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32
So sweet-salty and delicious!
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33
On top of hot rice!
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34
I'll eat too much rice!
