What would you do with a 2.5lb slab of pork belly? I can always just do my usual “sake braised pork belly” or just plain roast the thing in the oven. Looking around the kitchen and in the fridge trying to see what I need to use up before they go bad. Also stashed in my to-do recipes book, I thought about doing a roasted pork belly with miso paste. Well as always I have miso paste in the fridge. Okay what else, mint from few weeks ago, rice wine?, yakitori salt that my friend got me in Japan, ginger and peppercorns. I thought about curing the belly with just the salt and peppercorn but there wasn’t enough salt to cure the whole slab. In my mind the ginger and mint should work good together right? A little spicy and a little refreshing.
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