Miso Beef Belly

Miso Beef Belly



  • 1 whole Sterling Silver Beef Belly
  • 1 cup of sake
  • 3 cups aka miso
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 6 scallions, white parts only finely chopped
  • ¼ cup firmly packed brown sugar
  • 1/2 bulb garlic, grated
  • 1 (2-inch) piece fresh ginger, grated
  • 1 1/2 tablespoons Japanese toasted sesame oil
  • 1 cup fermented black bean
  • 4 tbsp. sesame oil


  1. Whisk all ingredients together and completely submerge whole belly for 24 hours
  2. Place belly in deep hotel pan and cover half way with water
  3. Braise overnight at 275 degrees F until tender
  4. Pull belly from liquid and place in shallow hotel pan
  5. Strain out larger pieces and using an immersion blender, emulsify the liquids
  6. Press belly until equal width across the board
  7. Portion to desired size and shape. Garnish with drizzle of emulsified liquid, a cilantro leaf and thin slice of red chili pepper.