|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*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!
- 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 granulated sugar
- 2 tablespoons honey
- 1 tablespoon freshly minced garlic
- 1/2 tablespoon finely minced ginger
- 1/2 tablespoon sesame oil
- Optional: Salt to taste (optional as miso paste is salty)
- Optional: freshly ground 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.)
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 non-stick 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!