Winter Pork Belly Stew with Cabi Miso

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Recipes

Winter Pork Belly
Stew with Cabi Miso

A rich wintery stew in time for holiday dinner parties with melt-in-your-mouth pork belly, earthy vegetables, crisp apple and the subtle seasoning of Cabi’s Miso Glaze. A festive marriage of European technique and Japanese flavours.

Ingredients for 5

1.5 lbs

Skinless Pork Belly

Large Apple

Large Carrot

1.5

Onion

Tokyo Negi

1 Cup

Dry Sherry

50 oz

Chicken Stock

2 tsp

Rice Vinegar

3 tbsp

Cabi Miso Glaze

3 Sprigs

Thyme

Bayleaf

2 tbsp

Room Temp Butter

2 Tbsp

All Purpose Flour

Cooking Steps

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Add cut pork belly without oil to a pot or dutch oven. Turn heat to medium low and brown until golden. Remove, set aside.

Step 1

Add cut pork belly without oil to a pot or dutch oven. Turn heat to medium low and brown until golden. Remove, set aside.

Pour out excess pork fat, but leave a couple tbsp to cook onion and leek until softened

Step 2

Pour out excess pork fat, but leave a couple tbsp to cook onion and leek until softened

Deglaze the pot with sherry. Simmer and reduce.

Step 3

Deglaze the pot with sherry. Simmer and reduce.

Add Cabi’s Miso Glaze with a splash of chicken stock.

Step 4

Add Cabi’s Miso Glaze with a splash of chicken stock.

Return pork, carrot, apple, thyme, bay leaf, add salt and pepper. Add remaining chicken stock until everything is covered.

Step 5

Return pork, carrot, apple, thyme, bay leaf, add salt and pepper. Add remaining chicken stock until everything is covered.

Cook for 1.5 hours, remove thyme and bay leaf. Add 2 tsp of rice vinegar.

Step 6

Cook for 1.5 hours, remove thyme and bay leaf. Add 2 tsp of rice vinegar.

Make Buerre Manié and add to thicken stew.

Step 7

Make Buerre Manié and add to thicken stew.

Add cut pork belly without oil to a pot or dutch oven. Turn heat to medium low and brown until golden. Remove, set aside.

Pour out excess pork fat, but leave a couple tbsp to cook onion and leek until softened

Deglaze the pot with sherry. Simmer and reduce.

Add Cabi’s Miso Glaze with a splash of chicken stock.

Return pork, carrot, apple, thyme, bay leaf, add salt and pepper. Add remaining chicken stock until everything is covered.

Cook for 1.5 hours, remove thyme and bay leaf. Add 2 tsp of rice vinegar.

Make Buerre Manié and add to thicken stew.

A bottle of Miso Glaze sauce with a red cap on a plain background.

As seen on this recipe

Miso Glaze - $12.99

Miso Glaze is bold yet subtle, a real sensory experience! We’ve mixed peppery kick with some sweet miso which gives a nice and unexpected balance. It’s an easy-to-achieve restaurant-quality experience from the comfort of your home.

Add To Cart - $12.99

Winter Pork Belly
Stew with Cabi Miso

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Miso Glaze - $12.99

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Winter Pork Belly Stew with Cabi Miso

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Miso Glaze - $12.99