Shio Koji Roasted Pork Belly

This time, BigBoy is making a super simple roasted pork belly. The pork belly is marinated in salt koji, giving it a fragrant and sweet taste. Wrapped in sesame leaves and lettuce, it feels light and not greasy at all—absolutely delicious!

What is Shio Koji?

Shio Koji is a traditional seasoning used in Japanese cuisine, made by fermenting a mixture of rice koji, salt, and water. This natural fermented condiment enhances the umami of ingredients, giving them a tender texture and unique flavour. Shio K not only helps break down proteins, making meat more tender, but it also brings a natural sweetness, enriching the complexity of the dish.

Uses of Shio Koji

Shio Koji has a wide range of uses. It can be used to marinate various meats and fish, as well as to enhance soups and sauces. Since it has a natural saltiness and fermented flavour, it reduces the need for additional seasonings, making it perfect for creating low-salt yet flavourful dishes. Whether grilling, roasting, or simmering, Shio Koji works its magic in a variety of cooking methods.

Wrap the shio koji pork belly along with the side dishes in sesame leaves or lettuce, and every bite is full of layers of flavours. You get the crispy richness of the pork belly combined with the fresh crunch of the vegetables—simply irresistible!

The Method for Making Salt Koji Roasted Pork Belly

This Shio Koji roasted pork belly dish is incredibly simple to make. First, marinate the pork belly with Shio Koji overnight to let it fully absorb the flavours. Next, place the pork belly in a preheated oven at 180°C and roast it for 35 minutes, until the surface turns golden brown and the meat becomes crispy.

To enhance the texture, you can prepare some side dishes such as pears, yams, and mushrooms, adding richness to the dish. Finally, wrap the pork belly along with the side dishes in sesame leaves or lettuce. Each bite is layered with the crispiness of the pork belly and the freshness of the vegetables, making it an irresistibly delicious combination.

Shio Koji Scallion sauce: The Perfect Accompaniment

No meat wrap is complete without a good sauce! I've also prepared a simple Shio Koji spring onion sauce that elevates the flavour of the roasted pork belly. The ingredients are minimal—just Shio Koji, spring onion, and some pork fat rendered from the roasted belly. Mix everything together, and you’re done! The Shio Koji spring onion sauce has a savoury and sweet onion taste that pairs perfectly with the pork belly, making every bite even more delicious.

Ingredients (serve 3)

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Basic Ingredients

Pork Belly	1 pc /500g
Shio Koji	2 tbsp
Sesame Oil	1 tbsp
Ground White Pepper	1 tsp
Sesame Leaves/ Lettuce	to taste

The sauce

Shio Koji	1 tbsp
Lard (collect from the roasted pork belly)	to taste
Ground Black Pepper	½ tsp
Spring Onion	1 sprig
Sesame	1 tsp

Steps

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1. Mix the shio koji with sesame oil and pepper, then evenly rub the mixture onto the pork belly. Place the pork belly in the fridge to marinate for 8 hours or overnight. (If you're cooking in the morning, marinate it the night before. If you're cooking in the evening, you can marinate it in the morning.)

2. Preheat the oven to 180°C. Take a piece of aluminum foil, place the marinated pork belly on it, and wrap it tightly. Once the oven reaches the desired temperature, place the wrapped pork belly inside and bake for 20 minutes.

3. After 20 minutes, carefully open the aluminum foil (be cautious of the steam inside to avoid burns; wearing gloves is recommended). Continue baking the pork belly for another 15 minutes, then remove it from the oven.

4. Let the pork belly rest for 10 minutes to allow the juices to settle, then slice it into pieces.

5. To make the sauce: Finely chop the spring onoin and mix them with shio koji, black pepper, sesame seeds, and a small amount of pork fat from the foil. Stir well to combine.

6. To your personal taste, wrap the pork belly and salt koji scallion sauce in sesame leaves or perilla leaves. You can also add various ingredients like sliced scallions, pears, and yam to enhance the flavour.