You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days.
Step 2
Preheat oven to 325°F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3–3 1/2 hours.
Step 3
Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature.
Step 4
Reheat oven to 325°F. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4–1/8" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8–10 minutes.
Step 5
Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt.
Do Ahead
Step 6
Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately.
Recipe notes
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