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Take Your Taste Buds on a Mediterranean Adventure!
Prep Time: 15 minutes (or 30 for cutlets/ribs) Cook Time: Varies by cut Serves: 2
Craving a rich, umami-packed meal? This Miso-Glazed Pork combines the deep, savoury notes of miso with a touch of sweetness for the ultimate flavour boost.
Using Tender Gourmet Butchery’s premium pork cuts, this recipe works with pork loin chops (quick-cooking), pork cutlets (richer flavour), or pork ribs (slow-cooked perfection).
1. Ingredients
Choose your cut:
- 2 Tender Gourmet Butchery Pork Loin Chops (fast & lean)
- OR 2 Tender Gourmet Butchery Pork Cutlets (Bone-In) (richer flavour, longer cooking)
- OR 500g Tender Gourmet Butchery Pork Ribs (slow-cooked, fall-off-the-bone texture)
For the Miso Glaze:
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- 1 teaspoon rice vinegar
For the Asian Slaw:
- 1 cup shredded cabbage (mix of red and green)
- ½ carrot, julienned
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon honey
- 1 teaspoon toasted sesame seeds
2. Instructions
Let’s get cooking! Follow these steps to create perfectly glazed pork with a refreshing slaw.
Step 1: Prepare the Miso Glaze
- In a bowl, mix miso paste, soy sauce, honey, sesame oil, ginger, and rice vinegar.
- Coat the pork in the glaze and marinate for:
- Loin Chops: 15 minutes
- Cutlets: 30 minutes
- Ribs: 30 minutes minimum (or overnight for deeper flavour)
Step 2: Cooking the Pork (Choose Your Method)
For Pork Loin Chops (Quick & Juicy)
- Preheat the grill or pan to medium-high heat.
- Cook for 5-6 minutes per side, or until the internal temperature reaches 63°C.
For Pork Cutlets (Bone-In, Richer Flavour)
- Preheat the grill or pan to medium heat.
- Cook for 6-8 minutes per side, adjusting for thickness.
- Let rest for 5 minutes before serving.
For Pork Ribs (Slow-Cooked, Fall-Apart Tender)
- Oven method: Preheat to 150°C. Place ribs in a baking dish, cover with foil, and bake for 1.5-2 hours.
- In the last 20 minutes, brush with extra miso glaze and return to the oven uncovered to caramelise.
Step 3: Make the Slaw & Serve
- Toss cabbage, carrot, rice vinegar, sesame oil, honey, and sesame seeds in a bowl.
- Plate the pork with slaw on the side and enjoy!
Cooking Tips
- For extra caramelisation, sear the pork on high heat for 30 seconds at the end.
- Double the glaze for extra sauce to drizzle over rice or noodles.
- For a crunchier slaw, refrigerate it for 20 minutes before serving.
