Glazed Pork Belly and Pierogi Stir Fry

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A warm one pot dish layered with flavor is the perfect way to beat the winter blues. Sautéing #MrsTsPierogies with miso butter, along with pork belly, purple cabbage makes for the perfect caramelized canvas for sweet and sticky glaze. Best of all, you can sauté it and simmer it all in the same pot!

This post was done in partnership with Mrs. T’s Pierogies.

Glazed Pork Belly and Pierogi Stir Fry

ingredients

miso butter

• 3 tbsp unsalted butter softened

• 1 tsp miso

stir fry

• 1 box Mrs. T's classic onion pierogies

• 1 lb pork belly with rind

• 1 Tbsp Chinese five spice seasoning

• 2 Tbsp cornstarch

• 1 Tbsp brown sugar

• 1/4 c rice wine vinegar

• 1 Tbsp brown sugar

• 1/2 c ramen broth (if you can't find this you may sub with beef broth although the flavor profile may be slightly different)

• 1/2 c water

• 4 Tbsp low sodium soy sauce

• 1 Tbsp hoison sauce

• 1 1/2 c purple cabbage, julienned

• 1/4 c scallions

instructions

1. Prepare the pork belly by piercing the fattier side lightly with a fork. Mix the cornstarch, brown sugar, white sugar, smoked paprika, and chinese five spice together in a small bowl, then rub all over the pork belly, taking your time to get the rub embedded in the fat. Place in the refrigerator for 30 minutes, unwrapped.

2. In a heavy skillet with high sides or le creuset type ceramic pot, melt the miso butter. Add the mrs. T’s pierogies to the pan and saute until golden brown on each side. Then remove from the pan and reserve.

3. Remove the pork belly from the fridge and cut into thick slices. Then into cubes. Add the pork belly to the pan and sear until brown on all sides. Then remove from pan and set aside.

4. Deglaze the pan with the rice wine vinegar, make sure to scrape up any brown bits

5. In a small bowl whisk together the brown sugar, ramen broth, water, soy sauce, and hoisin.

6. Add this mixture to the pan and bring to a simmer. Let the mixture simmer for 8 minutes or until you see it start to thicken.

7. Add the cabbage, and pork belly to pot. Cover and simmer another 5 minutes.

8. Plate the cabbage and pork belly. Then add the pierogies to the plate, adding more sauce as desired. Then top with scallions and serve.

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