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Pork Miso Carbonara
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Cut the pork belly into short strips. Use about 80-100g, or as much as you like. It works the same with thick-cut or thinly sliced meat.
Pork belly 80-100g
1:27
~3 min
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Ingredients
1
Cut the pork belly into short strips. Use about 80-100g, or as much as you like. It works the same with thick-cut or thinly sliced meat.
Pork belly 80-100g
1:27
~3 min
2
Add about half a tablespoon of miso to the pork and rub it in. Adding a little liquid such as sake makes it easier to mix, removes odor, and tenderizes the meat.
1:40
~3 min
3
Let the rubbed meat rest in the refrigerator. Leaving it overnight lets the flavor soak in more, but you can use it right away if you are short on time.
2:12
4
Mince the garlic. Slices are fine if mincing is too much trouble. You can also leave it out.
2:26
~2 min
5
Crack the egg into a bowl, add grated cheese and 1 tablespoon of water, and mix to make the egg mixture. Add 1 egg yolk if you want it richer.
3:14
~3 min
6
Bring a large pot of water to a boil. Coat a frying pan with olive oil, add the miso-rubbed pork, and cook slowly to render out the pork fat.
4:27
~5 min
7
Once the pork fat has rendered out, cook the garlic in that fat over low heat to draw out its aroma. Miso burns easily so avoid high heat, but letting it char slightly brings out a toasty aroma and a grown-up bitterness.
5:05
~3 min
8
Add water to stop the browning, and scrape up the browned bits stuck to the pan to dissolve their umami into the sauce.
5:26
~2 min
9
Add salt to the boiling water (1.5-2% salt concentration). Add the noodles and boil, stirring so they do not stick together.
5:43
~8 min
10
Rinse the boiled noodles lightly in hot water to remove the sliminess, drain, and add them to the pan with the sauce. If there is not enough liquid, add cooking water while tossing so the noodles absorb the flavor.
6:04
~3 min
11
Turn off the heat, and lower the pan's temperature by tossing it or setting it on a damp cloth before adding the egg mixture. Reheat gently over the lowest heat while tossing, and cook until it thickens.
6:28
~4 min
12
Taste and adjust, adding a little hondashi as a secret ingredient if something seems missing. Serve in a bowl and finish with grated cheese and freshly ground coarse black pepper.
7:24
~2 min
1
Step 1
Cut the pork belly into short strips. Use about 80-100g, or as much as you like. It works the same with thick-cut or thinly sliced meat.
Pork belly
80-100g
2
Step 2
Add about half a tablespoon of miso to the pork and rub it in. Adding a little liquid such as sake makes it easier to mix, removes odor, and tenderizes the meat.
Pork belly
80-100g
Miso
1/2 tablespoon
Sake
a little
3
Step 3
Let the rubbed meat rest in the refrigerator. Leaving it overnight lets the flavor soak in more, but you can use it right away if you are short on time.
Pork belly
80-100g
Miso
1/2 tablespoon
4
Step 4
Mince the garlic. Slices are fine if mincing is too much trouble. You can also leave it out.
Garlic
to taste
5
Step 5
Crack the egg into a bowl, add grated cheese and 1 tablespoon of water, and mix to make the egg mixture. Add 1 egg yolk if you want it richer.
Egg
1 whole egg
Egg yolk
1 yolk
Grated cheese
to taste
Water
1 tablespoon
6
Step 6
Bring a large pot of water to a boil. Coat a frying pan with olive oil, add the miso-rubbed pork, and cook slowly to render out the pork fat.
Pork belly
80-100g
Miso
1/2 tablespoon
Olive oil
to taste
7
Step 7
Once the pork fat has rendered out, cook the garlic in that fat over low heat to draw out its aroma. Miso burns easily so avoid high heat, but letting it char slightly brings out a toasty aroma and a grown-up bitterness.
Pork belly
80-100g
Miso
1/2 tablespoon
Garlic
to taste
8
Step 8
Add water to stop the browning, and scrape up the browned bits stuck to the pan to dissolve their umami into the sauce.
Water
1 tablespoon
9
Step 9
Add salt to the boiling water (1.5-2% salt concentration). Add the noodles and boil, stirring so they do not stick together.
Thick tsukemen noodles
1 serving
Salt
to taste
10
Step 10
Rinse the boiled noodles lightly in hot water to remove the sliminess, drain, and add them to the pan with the sauce. If there is not enough liquid, add cooking water while tossing so the noodles absorb the flavor.
Thick tsukemen noodles
1 serving
11
Step 11
Turn off the heat, and lower the pan's temperature by tossing it or setting it on a damp cloth before adding the egg mixture. Reheat gently over the lowest heat while tossing, and cook until it thickens.
Egg
1 whole egg
Egg yolk
1 yolk
Grated cheese
to taste
Water
1 tablespoon
12
Step 12
Taste and adjust, adding a little hondashi as a secret ingredient if something seems missing. Serve in a bowl and finish with grated cheese and freshly ground coarse black pepper.
Grated cheese
to taste
Black pepper
to taste
Hondashi
a little
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Pork Miso Carbonara — cook along with the video