Delicious Miso Grilled Gindara and Charsiu Recipe

Mix all the ingredients for the marinade in a pot and bring to a simmer. Leave to cool completely.

Poke holes on both sides of the pork belly.

Lightly salt both gindara and pork belly and leave to rest for about 30 mins.

Wash off salt from gindara with sake, pat dry and slice into 3 or 4 pieces about 1.5 inch wide.

Place gindara and pork belly in separate plastic bags and add 1/2 the marinade to each bag. Marinade in fridge overnight.

Preheat oven to 220C.

Line a baking tray with foil. Lightly oil the foil and place gindara on the tray.

Repeat with pork belly.

Place in oven for 15mins.

Once the skin of the fish is blackened, remove the tray and lower the temperature to 160C.

Flip the pork belly, brush on more miso marinade and continue to cook for another 5-10 mins till nicely charred.

Equipment Needed

Spice Level:

Allergens