Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo
I still dream about the street carts in Oaxaca where the smell of roasting pork fat mingles with sweet, caramelized fruit. I wanted to capture that sensory memory but run it through my own Tokyo-trained filter. That is exactly how this Guava-Miso Glazed Pork Belly Torta was born. It is what happens when a Mexican street classic pulls up a stool at a late-night izakaya. We take thick, decadent slabs of pork belly, sear them slowly in their own fat, and lacquer them in a sticky, sweet-and-smoky glaze of guava paste and fermented red miso. Why does this work? Guava has a natural pectin-heavy sweetness that balances the deeply savory, salty punch of the miso. It creates a glaze that coats the meat beautifully and caramelizes perfectly without burning too fast. Then there is the Yuzu Kosho Mayo. The fermented chili and citrus peel of the yuzu kosho cuts right through the rich pork belly, acting as the ultimate palate cleanser. This recipe is incredibly special to me because it bridges two vibrant food cultures I deeply love. My tip for making it your own? Do not stress if you cannot find authentic Mexican bolillos. A good crusty French roll works perfectly. Try adding some quick-pickled daikon for extra crunch, or toss in some fresh jalapeños if you want more heat. Let your kitchen be the laboratory!
Featured Recipe
Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo
This is what happens when a classic Mexican street torta takes a detour through a Tokyo izakaya. We're taking thick slabs of pork belly, searing them in their own fat, and lacquering them in a sticky, sweet-and-smoky guava and red miso glaze.
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Timeline
Ingredients
- 1 lb skinless pork belly, sliced 1/2-inch thick(Ask your butcher to slice it, or freeze it for 20 minutes before slicing at home)
- 3 tbsp guava paste(Can substitute guava jam or jelly if paste is unavailable)
- 2 tbsp red miso (aka miso)(Red miso brings a deep, fermented pungency that balances the sweet guava)
- 2 tbsp soy sauce
- 1 tsp crushed morita chile flakes(Morita brings a smoky, chocolatey heat. Substitute chipotle powder if needed)
- 3 tbsp water
- 1 cup green cabbage(Finely shredded)
- 1/2 cup daikon radish(Julienned)
- 1 jalapeño(Thinly sliced, keep the seeds if you like heat)
- 1 tbsp yuzu juice(Fresh lime juice works beautifully if you can't find yuzu)
- 1/4 cup Kewpie mayonnaise
- 1 tsp yuzu kosho(Green or red, both work great)
- 2 bolillo or telera rolls(Mexican sandwich rolls. French rolls are a decent backup)
- 1 pinch salt(mentioned in step 3)
Instructions
- 1
Place the 1 lb skinless pork belly, sliced 1/2-inch thick in a cold, large skillet. Turn the heat to medium. Starting cold allows the fat to render slowly without burning the meat. Cook for 10-12 minutes, flipping occasionally, until the pork is crispy and deep golden brown.
12 min
Tip: Starting the pork in a cold pan is a non-negotiable technique. It renders the fat out slowly, giving you a crispy canvas for the glaze to cling to later.
- 2
While the pork renders, whisk together the 3 tbsp guava paste, 2 tbsp red miso (aka miso), 2 tbsp soy sauce, 1 tsp crushed morita chile flakes, and 3 tbsp water in a small bowl until mostly smooth.
3 min
Tip: If your guava paste is very stiff, microwave it for 10-15 seconds before whisking to soften it up.
- 3
In a medium bowl, toss the 1 cup green cabbage, 1/2 cup daikon radish, and 1 jalapeño with the 1 tbsp yuzu juice. Add a generous pinch of salt and massage slightly with your hands to soften.
5 min
Tip: Massaging the slaw briefly breaks down the cell walls of the cabbage, allowing the yuzu juice to penetrate faster.
- 4
In a small ramekin, mix the 1/4 cup Kewpie mayonnaise with the 1 tsp yuzu kosho.
2 min
Tip: Yuzu kosho is salty, so you won't need to add any additional seasoning to the mayo.
- 5
Once the pork is crisp, carefully drain all but about 1 tablespoon of the rendered fat from the pan. Pour the guava-miso mixture over the pork. Reduce the heat to medium-low and simmer for 3-4 minutes, tossing continuously. The glaze will bubble, reduce, and lacquer the pork tightly.
4 min
Tip: Watch it closely! The sugars in the guava and the amino acids in the miso will caramelize rapidly. Toss constantly so nothing scorches.
- 6
Slice open the 2 bolillo or telera rolls and toast them cut-side down in a dry skillet or toaster oven until they are crispy and golden.
3 min
Tip: A crispy interior prevents the sandwich from getting soggy under the weight of the glaze and slaw.
- 7
Spread the yuzu kosho mayo generously on both halves of the toasted rolls. Layer the sticky, glazed pork belly on the bottom bun, scraping out every last drop of glaze from the pan. Top generously with the quick-pickled yuzu slaw, close the torta, slice in half, and serve immediately.
3 min
Tip: Don't leave the pan glaze behind! Use a silicone spatula to get it all onto the sandwich.
Chef's Notes
Let's talk about the science of a perfect glaze. Most people reach for cornstarch or sugar reductions to thicken their sauces, but here we're relying on guava paste. Guava is naturally packed with pectin. When it hits the heat and reduces alongside the red miso—which is a fermented umami bomb full of amino acids—you get a Maillard reaction on steroids. The pectin tightens up seamlessly, wrapping around the rendered pork fat instead of sliding right off. It’s sticky, savory, intensely smoky from the morita chile, and absolutely ruins you for regular sandwiches.
Kenji Nakamura
Where Japanese precision meets global flavors
I trained in Tokyo for eight years, mastering the discipline of washoku—traditional Japanese cuisine. But I got restless. So I cooked my way through Southeast Asia, spent a year in Mexico City, and fell hard for the food of Peru. Now I see connections between cuisines that others miss: the umami in dashi and fish sauce, the heat in shishito and Szechuan peppercorns, the way Japanese technique can unlock flavors from any tradition. I'm always fermenting something.