Japanese Miso and Honey Glazed Pork

Miso and honey glazed pork
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  • Total: 60 mins
  • Prep: 45 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
365 Calories
18g Fat
17g Carbs
34g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 365
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 29%
Cholesterol 98mg 33%
Sodium 635mg 28%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 34g
Calcium 62mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!


  • For the Miso Honey Sauce:
  • 3 tablespoons miso (fermented soybean paste, either white miso or "awase" miso which is a combination of white and red miso)
  • 1/2 tablespoon sugar (granulated, white)
  • 2 tablespoons honey
  • 1 tablespoon garlic (minced)
  • 1/2 tablespoon ginger juice (or finely minced ginger)
  • 1/2 tablespoon sesame oil
  • Optional: Salt to taste (optional as miso paste is salty)
  • Optional: black pepper to taste
  • Optional: 2 green onion stalks (or substitute with Japanese "nira" or garlic chives)
  • For Pork and Lettuce Wraps:
  • 1 pound/400 grams pork (sukiyaki-cut or other medium thin sliced pork; or substitute with 6 to 8 pieces of thicker pork loins)
  • 6 pieces of lettuce (green leafy, or Japanese "shungiku" crown daisy greens to wrap the pork with.)

Steps to Make It

  1. Make the miso sauce (marinade). In a small bowl, combine miso, sugar, honey, minced garlic and ginger juice (or finely minced 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. Set the miso sauce aside.

  2. 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.

  3. 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.

  4. 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.

  5. In a non-stick pan, heat pork until done. Or, coat pan with olive oil if needed and then saute and until pork is cooked through and the sauce has browned slightly. 

  6. Serve the miso pork with a side of green leafy lettuce or Japanese shungiku and wrap the pork with the greens and then enjoy!

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