Miso Braised Pork

    Miso Braised Pork

    (38)
    18min


    32 people made this

    About this recipe: Japanese comfort food! The smell will draw you in!

    Ingredients
    Serves: 12 

    • 1 tablespoon canola oil
    • 2kg pork butt (shoulder roast) cut into 5cm slices
    • 2 tablespoons minced garlic
    • 1 teaspoon minced ginger
    • 2 cups (500ml) water, more if needed
    • 1/3 cup (80ml) Japanese soya sauce
    • 1/3 cup brown sugar
    • 3/4 cup white (shiro) miso

    Directions
    Prep:15min  ›  Cook:3min  ›  Ready in:18min 

    1. Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soya sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
    2. Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
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    Reviews and ratings
    Global ratings:
    (38)

    Reviews in English (38)

    by
    31

    i made this in the slow cooker and it turned out amazing! i even caught the husband eating chunks of pork out of the pot, something he never does! i cut the roast into smaller pieces, browned all sides in a little oil, and made the sauce in the same pot. i lined the bottom of the slow cooker with a sliced onion, and placed the pork pieces on it, then dumped the sauce in. after about 5 hours on high, the meat was falling apart in tender chunks and the house smelled wonderful. plenty of juicy gravy too! next time because i like ginger so much , i think i'll simply add sliced ginger to the slow cooker with the onion bed.  -  14 Nov 2011  (Review from Allrecipes US | Canada)

    by
    13

    Very tasty and flavorful pork. It was a bit heavy, but it made a good combination with jasmine rice. I used low-sodium miso paste, but the meat was still somewhat salty. I will either cut down the soy sauce or use low-sodium soy sauce next time. Also the sauce thicken up pretty fast, so be sure you check frequently to see if you need to add more water.  -  20 May 2009  (Review from Allrecipes US | Canada)

    by
    13

    My daughter Stephanie made this for dinner and it was absolutely delicious. This sauce that forms is sooooo tasty. I hope that she makes it again soon!  -  08 Jun 2007  (Review from Allrecipes US | Canada)

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