HOW TO MAKE MISOZUKE PORK | Pork Marinated in Miso

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter and less salty, while soy sauce can provide a similar umami flavor.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, and pork shoulder is often less expensive.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity, while white wine is a more accessible alternative.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey can provide sweetness, while sugar syrup is a cost-effective substitute.

Combine miso, sugar, sake, mirin, soy sauce, garlic, and ginger in a bowl to make the miso mixture.

Cut off the tendon from the pork loin to prevent curling during cooking.

Using the back side of a knife or a meat mallet, beat the pork to tenderize it.

Coat the pork slices with the miso mixture on both sides.

Cover the pork with plastic film and let it marinate in the fridge for at least half an hour, preferably overnight.

After marinating for two hours, heat 1 tablespoon of vegetable oil in a frying pan over medium heat.

Remove excess miso mixture from the pork and place the pork in the frying pan, covering it with a lid.

Cook the pork for 2-3 minutes on one side, then flip and cook for another 2-3 minutes with the lid on.

Once cooked, remove the pork from the pan and place it on a cutting board.

Add the remaining miso mixture to the frying pan and cook it down until it thickens and becomes glossy.

Cut the pork into strips for easy eating with chopsticks and serve with shredded cabbage and the thickened miso sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens