Miso-Glazed Pork Chops with Asian Slaw

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

Let’s get cooking! Follow these steps to create perfectly glazed pork with a refreshing slaw.

Step 1: Prepare the Miso Glaze

1. In a bowl, mix miso paste, soy sauce, honey, sesame oil, ginger, and rice vinegar.
2. 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)

1. Preheat the grill or pan to medium-high heat.
2. Cook for 5-6 minutes per side, or until the internal temperature reaches 63°C.

For Pork Cutlets (Bone-In, Richer Flavour)

1. Preheat the grill or pan to medium heat.
2. Cook for 6-8 minutes per side, adjusting for thickness.
3. Let rest for 5 minutes before serving.

For Pork Ribs (Slow-Cooked, Fall-Apart Tender)

1. Oven method: Preheat to 150°C. Place ribs in a baking dish, cover with foil, and bake for 1.5-2 hours.
2. In the last 20 minutes, brush with extra miso glaze and return to the oven uncovered to caramelise.

Step 3: Make the Slaw & Serve

1. Toss cabbage, carrot, rice vinegar, sesame oil, honey, and sesame seeds in a bowl.
2. 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.