Braised Pork Belly With Caramel-Miso Glaze

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Michael Ruhlman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons black peppercorns

3 pounds/1.4 kilograms pork belly

Kosher salt

2 bay leaves

1 large onion, sliced

5 garlic cloves, smashed with the flat side of a knife

1 cup/240 milliliters freshly squeezed orange juice

Canola oil

Caramel-Miso Glaze (recipe follows)

2 tablespoons seeded and minced red chiles

2 scallions, white and pale green parts only, finely sliced on a bias

1 tablespoon butter

1 tablespoon minced shallot

1 teaspoon minced garlic

Freshly ground black pepper

1/2 cup/120 milliliters pork cooking liquid, or pork or chicken stock

1/4 cup/60 milliliters Caramel Sauce (recipe follows) or Easy Caramel-Butter Sauce (recipe follows)

2 tablespoons shiro miso

3 tablespoons red wine vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 cup/200 grams sugar

1 cup/240 milliliters heavy/double cream, warmed in a microwave

1/2 cup/100 grams sugar

4 tablespoons/55 grams butter

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