Miso Ginger Pork

This was something I cooked for myself from store cupboard ingredients last week. In a lot of ways it’s similar to the gochujang pork recipe I blogged a few weeks ago, but I make no apologies for that as this is the food I tend to eat when I’m catering for myself at home. It’s not quite a five minute meal, but it’s not far off.

This differs from the Korean dish as the fiery chili heat is replaced with the bite of fresh ginger, which provides warmth and spiciness, but also a freshness and sharp citrus-like kick. I would have added some Beni Shoga if I had some to hand as that would have given it another level of complexity.

Miso Pork Ingredients

The use of miso gives the dish a deeply savoury flavour that is perfect comfort eating, particularly now the evenings are getting darker and colder. I made it in these quantities because I happened to have 600g of frozen pork shoulder in the freezer that I’d earmarked for sausages and I really didn’t fancy braving the frozen tundra of the Walworth Road in search of fresh meat. This will serve two comfortably.

Jon’s Ginger Miso Pork
600g pork shoulder, cubed
2 large onions, thinly sliced
6 cloves of garlic, grated
A piece of ginger about as large as your thumb (bigger if you have small thumbs) grated.
2 heaped tsp white miso paste disolved in half a cup boiling water
1 tbsp dark soy sauce
2 tbsp shaoxing rice wine
Pinch white pepper
Sesame oil
Pinch MSG (optional)
Beni Shoga (optional)
1 carrot, cut into matchsticks. (optional)
Coriander to serve
Tenderstem broccoli
Udon noodles

Take a heavy based frying pan or wok, add a splash of sesame oil and heat until the pan is smoking. Add in your pork, ginger, and garlic and cook for a couple of minutes. Then add the thinly sliced onion and keep frying until the meat is seared.

Frying off pork and onions.

Add the carrot (if using) and stir-fry for another minute or two.  Next add the dissolved miso paste, soy sauce, rice wine and msg (optional).  Cover and cook for another five minutes or until the sauce has thickened.

Reducing the miso sauce.

In the meantime, prepare your noodles and any vegetables you might want. I find that steamed broccoli or pak choi dressed with some sesame oil is a perfect accompaniment.

Assemble your noodles, miso pork and vegetables in a bowl and dress with coriander, fried garlic flakes, shichimi powder and beni shoga. Eat with cold beer. Be content.

Mmmmm. Miso pork.

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