Miso Braised Pork Food
MISO BRAISED PORK
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
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
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- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the peanut oil. Season the pork with salt and pepper. Add the shanks to the casserole and cook over moderate heat, turning, until browned all over, about 20 minutes; transfer to a plate.
- Add the onion to the casserole and cook over moderate heat, stirring occasionally, until golden, about 4 minutes. Stir in the water, miso, brown sugar, soy sauce, ginger, garlic, chiles and scallions. Add the shanks and any juices and bring to a boil. Cover and braise in the oven for 2 hours, until the pork is very tender. Garnish with scallions and serve with rice.
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- Preheat oven to 325ºF with rack positioned in lower third of oven. Season pork shoulder chunks generously with black pepper. Heat 2 tablespoons canola oil over medium-high flame in a large nonstick skillet. Working in batches, brown pork on all sides, adding more oil to the pan if needed. As pork is browned, transfer to a large bowl.
- Meanwhile, heat 2 more tablespoons of oil over medium flame in a Dutch oven. Add onion and carrots and sweat vegetables about 5 minutes, stirring frequently to prevent burning of onions (reduce heat if necessary). Add garlic and ginger to pot and cook until fragrant, about 45 seconds, stirring constantly.
- Add half the wine and half the water to the pot along with the miso paste and soy sauce and stir to combine, breaking up the miso paste with the back of a wooden spoon.
- When all the pork has been browned, reduce heat to medium and deglaze pan with remaining wine and water. Pour liquid into Dutch oven and add pork and any accumulated juices. Stir to combine. Liquid should nearly cover pork. If not, add a little water. Increase heat and bring to a boil. Remove from heat. Carefully press parchment paper down onto meat mixture in Dutch oven.
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