What's the Story for this delicious dish? Not much, except that we bough red miso for our nabe (Tonkatsu Miso Nabe) and there was a lot left, I mean, A LOT! And I remembered that we had stir fried pork belly miso when we went to Awaji in Japan, and with steaming hot rice, this dish is a stomach warmer, kept us going for the rest of the afternoon!
Now, about miso, there's red and white miso, we use red miso because it's the only thing the supermarket have, but white will do just as well. Red contains slightly more salt than white and organic miso has even less than regular white miso, so adjust salt accordingly.
Ingredients (marinade)
- 3 tbs Soysauce (I use kikoman)
- 3 tbs Mirin
- 4 tbs water
- 2 tbs red miso
- 2 tbs grated fresh ginger.
- 1 tsp sugar.
- 1 tbs apple juice (optional)
- 1 lbs pork loin, pork shoulder or pork belly
- 2 green onion, chopped
- 3 tbs vegetable oil
- 1/4 cup water
- Salt and white pepper to taste.
How to
Slice the pork into thin strips, the thinner the better, you can ask the butcher to do it for you.
Mix all the marinade in a bowl, and throw pork pieces in... or not throw, just place them in so to minimize splashing.
Leave to marinate for about half an hour to one hour.
Put 3 tbs vegetable oil in a non stick frying pan on high heat.
Remove the pork from the marinade and put into the hot pan, start frying! Stiring constantly so the heat reaches all the pork pieces. Raw pork is not good for you.
Add about 1/4 cup of water.
Cook until the water boils.
Season to taste with salt and pepper.
Once the pork are all cooked, turn off the heat, stir the green onion in.
Serve hot on steaming white rice
Serve 3-4.
(in the picture, I used yellow onion instead of green onion because I don't look at what I have in the fridge before I start making stuff. So if you are in the same predicament as I am, add the sliced yellow onion before the meat, sweat it a little on medium heat, then turn the heat to high and then add the pork.)