HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Miso Pork
Sticky Miso Pork

Sticky Miso Pork

with Sweet Bell Peppers and Ginger Rice

Read more

Miso is a traditional Japanese condiment made by fermenting soybeans. You may recognize it from the very popular 'miso soup' but tonight, we're using miso in a whole new way. Pork is marinated in a combination of salty miso, tart rice vinegar and sweet soy-mirin blend. This sticky pork recipe is certainly something special!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Strips

¾ cup

Basmati Rice

3 tbsp



320 g

Sweet Bell Pepper

1 tbsp

Rice Vinegar


¼ cup

Soy Sauce Mirin Blend


1 unit

Red Chili Pepper

6 g


2 unit

Green Onion

30 g


Not included in your delivery

2 tsp


3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories970 kcal
Fat44 g
Saturated Fat11 g
Carbohydrate95 g
Sugar22 g
Dietary Fiber4 g
Protein45 g
Cholesterol105 mg
Sodium1890 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Pat pork dry with paper towels, then cut into 1-inch pieces. Whisk miso, soy sauce-mirin blend, rice vinegar, half the ginger, half the garlic and 2 tsp sugar (dbl for 4 ppl) in a medium bowl. Add pork and stir to coat. Set aside.


Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining garlic and remaining ginger. Cook, stirring often, until fragrant, 1 min. Add rice and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, thinly slice green onions. Core, then cut pepper into 1-inch pieces. Finely chop chili, removing seeds for less heat. (NOTE: Wear kitchen gloves when prepping chili, if desired.)


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and 1 tsp chili. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often, until tender-crisp, 4-5 min. Transfer to a plate and set aside.


Reduce heat to medium. Add pork and marinade to the pan Cook, stirring occasionally, until pork is cooked through, 3-4 min. (NOTE: Cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch!) Add veggies and stir together, until warmed through, 1-2 min.


Fluff rice with a fork, then season with salt. Divide rice and miso-ginger pork between plates. Sprinkle over green onions.