Iron Chef Chens Miso Pork With Cabbage Food

MISO BRAISED PORK

Miso Braised Pork image

Japanese comfort food! The smell will draw you in!

Provided by Renee from Hawaii

Categories World Cuisine Recipes Asian Japanese

Time 3h45m

Yield 12

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
5 pounds pork butt (shoulder roast) cut into 2-inch slices
2 tablespoons minced garlic
1 teaspoon minced ginger
2 cups water, more if needed
⅓ cup soy sauce
⅓ cup brown sugar
¾ cup white (shiro) miso

Steps:

Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

Nutrition Facts : Calories 519.8 calories, Carbohydrate 11.6 g, Cholesterol 134.2 mg, Fat 36.2 g, Fiber 1 g, Protein 35 g, SaturatedFat 12.1 g, Sodium 1166.4 mg, Sugar 7.1 g

IRON CHEF CHEN'S MISO PORK WITH CABBAGE

Iron Chef Chen's Miso Pork With Cabbage image

From Iron Chef Chen Kenichi's book, Knockout Chinese. He says, "On the rare occasions when my father was at home for dinner and in a good mood, he would make this dish. He used bacon instead of pork. Since his Japanese pronunciation was bad, it sounded like 'Miso Beer Can with Cabbage.'" I make this with pork belly and it is absolutely fantastic. Serve with steamed rice.

Provided by mersaydees

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon hot Chinese chili paste (Doubanjiang)
1 tablespoon hoisin sauce (sweet noodle sauce or tianmianjiang)
1 teaspoon garlic, minced
1 teaspoon fermented black beans, minced (douchi)
1 tablespoon sake
1 teaspoon soy sauce
3 tablespoons vegetable oil, divided
1 teaspoon salt
3 cabbage leaves, cut into similarly sized pieces, thinly slicing core
1 red bell pepper, stems and seeds removed and chopped into chunks
1 green bell pepper, stems and seeds removed and chopped into chunks
7 ounces pork belly, cut in half, then cut each half into 1/8-inch thick pieces, then thinly slice into bite-size pieces (200 g)
1/2 green onion, cut diagonally into 1/4-inch thick slices (bunching onion)
1/2 tablespoon water
1/2 tablespoon potato starch or 1/2 tablespoon cornstarch

Steps:

Combine Chinese chili paste, sweet noodle sauce (or Hoisin sauce), minced garlic, and minced fermented black beans. Set aside.
Combine sake and soy sauce and set aside.
Bring 4 cups of water to a boil and add 1 tablespoon oil and 1 teaspoon salt. Briefly boil cabbage and bell peppers, in that order. Drain water.
Heat remaining two tablespoons oil in a wok and place pork slices in one by one, without overlapping. Stir-fry over high heat. After lightly browning pork, add onion and stir-fry. Add first mixture with Chinese chili paste and stir-fry well.
Add cabbage, bell peppers, and second mixture of sake and soy sauce, mixing quickly to coat.
Combine 1/2 tablespoon water with starch. Add this starch paste to wok to thicken sauce.

Nutrition Facts : Calories 387.8, Fat 36.9, SaturatedFat 11, Cholesterol 35.9, Sodium 752.1, Carbohydrate 7.6, Fiber 1.8, Sugar 3.7, Protein 5.9

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