Maple Miso Glaze for Pork Belly

Maple Miso Glazed Pork Bell

This amazing sauce, designed to be served with a slow roasted pork belly, showcases Nova Scotia maple syrup. The sweetness of the maple syrup and miso is balanced with white wine vinegar.

Ingredients (sauce)

1/2 cup Nova Scotia maple syrup*
 6 Shiitake mushroom caps
3 sliced Brussels sprouts
2 tbsp white miso
1 tbsp white wine vinegar
1 tsp sesame seed oil


  1. In a frying pan heat sesame oil until light smoking point.
  2. Add shiitake and Brussels sprouts and cook until golden caramelized colour.
  3. Add the vinegar and deglaze the pan.
  4. Add maple and miso and stir well and bring to a quick boil.
  5. Once boiled placed the sauce in a blender and puree to a smooth consistency.
  6. Strain the blended sauce. Bring the sauce to a simmer and quickly add the butter to add a shine and richness.
  7. Finish the sauce by seasoning with salt and pepper.
  8. Drizzle sauce over sliced slow-roasted local pork belly and serve.

Recipe Hints

* We suggest using Acadian Maple Products or Sugar Moon Farm.

Recipe provided by:
Seasons by Atlantica, Atlantica Hotel Halifax
This recipe was first featured on our website in March 2013 and in our 2013 Taste of Nova Scotia Culinary Guide.

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