How to make beautiful miso pork.

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh provides a leaner option, while pork shoulder is more economical.

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree offers a creamy texture with fewer calories.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without the alcohol.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and affordable.

Prepare 10 g of ginger by peeling the skin with a mukimono knife.

Cut the ginger horizontally and then julienne it into small pieces.

Switch to an usuba knife to chop the spring onion finely.

Turn on the heat and add vegetable oil to a pan.

Add the chopped spring onion to the pan and sauté until fragrant.

Once the spring onion is fragrant, add the ginger and continue to sauté until they are browned.

Set the sautéed ginger and spring onion aside.

Combine 60 g of sake and 40 g of miso in a pot and heat until boiling, then reduce heat and simmer for 1 minute to remove alcohol.

Add 100 g of milk to the pot and dissolve the miso.

Mix in the sautéed spring onion and ginger into the miso sauce and transfer it to a container, covering it to prevent drying.

Prepare 500 g of pork by making cuts in the fat to enhance flavor.

Sprinkle salt evenly over the pork and let it sit for 30 minutes at room temperature to remove excess water and smell.

After 30 minutes, wipe off the excess water from the pork.

Spread the cooled miso sauce over the pork and cover it with plastic wrap, refrigerating for at least 2 days.

After 2 days, remove the pork from the fridge and let it sit at room temperature for 1 hour.

Cut the spring onion diagonally for garnish and prepare bamboo skewers.

Insert the bamboo skewers into the pork for easier handling.

Place the pork on a charcoal grill, ensuring to position it so the fat side is facing the heat.

Add spring onion to the grill as well.

Rotate the pork occasionally to prevent sticking and ensure even cooking.

Once the pork is browned, apply miso sauce to enhance the appearance and flavor, being careful not to burn it.

Remove the skewers from the pork and place it on a plate with the grilled spring onion.

For the second method, after 3 days in the fridge, let the pork sit at room temperature for 1 hour before grilling.

Heat a pan and grill the pork fat side down over low heat until browned and melted.

Add onion to the pan and sauté for 2 minutes alongside the pork.

Flip the pork and grill for an additional 2 minutes before wrapping it in aluminum foil for 3 minutes to rest.

After resting, return the pork to the pan and grill for another 3 minutes until cooked through.

Arrange the grilled pork on a plate with sautéed onion beside it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens