This pork is marinated in miso paste, which has a rich and sweet taste and makes for a perfect match with white rice. The meat becomes tender as it is marinated, and can be enjoyed by the whole family from small children to adults. If you marinate the meat in batches and refrigerate or freeze it, you can easily keep for another occasion. The meat (from step 1) can be refrigerated in a zippered plastic bag for 2 to 3 days, or frozen for about a month.
- 2 slices Pork loin
- 2 tbsp Miso
- 0.5 tbsp Sake
- 0.5 tbsp Mirin (Japanese sweet sake)
- 0.5 tbsp Sugar
- 0.5 tbsp Vegetable oil
- 1 large leaf Cabbage
- 0.25 Tomato
Cut slits into the surface of the pork loin. Coat with mixture (A).
Let the pork sit for at least 1 hour to marinate.
Remove any excess sauce on the pork. Add vegetable oil to a frying pan and cook pork over medium heat for 2 to 3 minutes, then turn over and cook over low heat for another 3 minutes.
Shred cabbage, cut tomatoes into wedges and arrange on a plate with cooked pork.
- Lightly wipe off the marinating sauce before grilling as it burns easily.
- Cooking over high heat will burn the miso. Cook slowly over medium to low heat.