Miso marinated pork #2

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This is basically the same recipe as recipe #1 except I modified some of the quantities and changed the pork slicing. I really like this version!

3.2 to 4.0 oz. thinly sliced pork (per serving)

Marinade:

1.7 oz. miso (about 2 tbsp.). I used Shiro miso, but any kind will do.
1 tbsp. minced ginger
1 tbsp. sake
1 tbsp. soy sauce
1 tsp. sugar

I started with a "Chef's Prime" pork roast but a center cut pork roast also works well.

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The Chef's Prime roast is actually two parts, a "light meat" roast and a thinner piece of darker meat, separated by a really stringy section of fat and tissue. It works best to disassemble it into the two parts and discard the stringy parts (on the right).

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Then thinly slice pieces off the large light meat roast, then cut them crosswise into bite-sized pieces. These pieces are much thinner than even thin-sliced boneless pork chops.

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Update 7/10/2015: It's easier to leave it in thin slices off the roast, then slice it into strips after cooking. That way there aren't as many little pieces you need to flip!


I cooked the rest of the pork in the sous vide. Vacuum sealed and froze sliced 3.2 oz. servings for pork stir-fry.


Mix all of the ingredients together in a vacuum sealer bag, or a zip lock bag if you don't have a chamber vacuum sealer. If you're using a bowl or other container, you'll probably need to make more marinade.

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Vacuum marinated it only takes a few hours in the refrigerator; I usually marinate for around 4 hours. You could marinate overnight.

Remove the pork from the vacuum sealed bag and wipe off excess marinade and pieces of ginger, as the ginger will burn when you cook the pork.

Add oil to a sauté pan and cook the pork until done, 1-2 minutes per side, depending on how thinly you sliced it. It should be lightly browned. You may want to use a non-stick pan because the miso and sugar will want to stick the pan.

Serve with rice and steamed broccoli.

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This page contains a single entry by Rick Kasguma published on February 25, 2015 2:20 PM.

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