|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||5%|
|Total Sugars 12g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Miso and honey glazed pork is a wonderful alternative to the traditional Japanese dish of ginger pork, also known as "buta no shoga yaki."
This miso pork is cooked and then wrapped in either green leafy lettuce or Japanese shungiku (crown daisy greens) for a fresh take on enjoying meat. If you'd rather not wrap the meat; simply serve the pork with a side of traditional thinly sliced (or shredded) green cabbage.
Thinly sliced pork loin is a quick and easy Japanese dish that is served at restaurants but is more popular as a family meal. It is also a common bento lunch item, and if you have any leftovers they will make a great bento the next day.
You can use white or awase miso for this recipe, which is a combination of white and red miso.
For the Miso Honey Sauce:
3 tablespoons miso, white miso or awase miso
1/2 tablespoon granulated sugar
2 tablespoons honey
1 tablespoon freshly minced garlic
1/2 tablespoon minced fresh ginger
1/2 tablespoon sesame oil
Salt, to taste, optional, as miso paste is salty
Freshly ground black pepper, to taste, optional
2 green onions, Japanese nira, or garlic chives
For Pork and Lettuce Wraps:
1 pound (450 grams) pork, sukiyaki-cut, other medium thin sliced pork, or 6 to 8 pieces of thicker pork loins
6 lettuce leaves, or Japanese shungiku crown daisy greens, for wrapping the pork
Gather the ingredients.
Make the miso sauce marinade. In a small bowl, combine miso, sugar, honey, minced garlic, ginger, and sesame oil. Mix well. Add salt and pepper to taste (optional). If you'd like to add green onion (or "nira" garlic chives), chop finely, then add to the marinade and mix well. If you like, reserve some of the chopped green onion for garnish.
If you are using thicker pork loin cuts instead of the medium thin (or sukiyaki cut) sliced pork, be sure to cut the thicker loins in half with a horizontal cut to make them slightly thinner. Generously brush each slice of pork with the miso sauce and then stack the slices one on top of the other in a deep dish or bowl to marinate.
Marinate the pork for 20 to 30 minutes. If you don't have time to marinate the pork, the pork may be cooked with the sauce and still have good flavor.
In a nonstick pan over high heat, sear pork until done and the sauce has browned slightly.
Serve the miso pork with a side of green leafy lettuce or Japanese shungiku and wrap the pork with the greens and then enjoy.