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Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo

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.

Kenji Nakamura
Kenji Nakamura
Prep: 10 minutes
Cook: 15 minutes
2
medium
lunchsnack
fusionstreet-foodsandwichumami-bomb+1

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Timeline

20 minutes
0m5m10m15m20m
Sear Pork Belly
12m
Mix Guava Glaze
3m
Prepare Yuzu Slaw
5m
Make Yuzu Mayo
2m
Glaze Pork Belly
4m
Toast Rolls
3m
Assemble Tortas
3m

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. 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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo take to make?

Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo?

The main ingredients are: skinless pork belly, sliced 1/2-inch thick, guava paste, red miso (aka miso), soy sauce, crushed morita chile flakes, water, green cabbage, daikon radish, jalapeño, yuzu juice, Kewpie mayonnaise, yuzu kosho, bolillo or telera rolls, salt.

What type of meal is Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo?

Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo is categorized as: lunch, snack.