Preparation

Koji is the cultured rice that gives us miso, soy sauce, and sake—basically the MVP of fermentation. When rubbed onto meat, its enzymes break down proteins into pure umami magic. Paired with wild-fermented apple scraps, this pork belly achieves a level of complexity that will make you question everything you thought you knew about BBQ.

Fermenting the Apples

1. Combine apple scraps, sugar, and salt in a jar with water.
2. Cover with a cloth and ferment at room temperature for 5-7 days, stirring daily.
3. Strain the liquid and simmer in a saucepan until reduced by half, creating a thick glaze.
4. Whisk in miso paste and grated ginger, then set aside.

Preparing the Pork

1. Massage koji rice (or shio koji) all over the pork belly, covering every surface.
2. Wrap tightly in plastic wrap and refrigerate for 48 hours.
3. Preheat oven to 300°F.
4. Unwrap pork and place in a roasting pan. Roast for 2.5 hours until tender.
5. Increase heat to 425°F and brush pork with fermented apple glaze.
6. Roast for 15 more minutes until caramelized and sticky.
7. Slice and serve with extra glaze on the side.

The funk factor: The koji creates an almost cheese-like depth, while the apple ferment cuts through the richness with bright acidity.