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Sticky Miso Pork

Sticky Miso Pork

with Sweet Bell Peppers and Ginger Rice

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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!

Allergens:Soy/SojaSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Strips

¾ cup

Basmati Rice

3 tbsp

Miso

(ContainsSoy/Soja)

320 g

Sweet Bell Pepper

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

¼ cup

Soy Sauce-Mirin Blend

(ContainsSoy/Soja)

1 unit

Chili Pepper

6 g

Garlic

2 unit

Green Onions

30 g

Ginger

Not included in your delivery

2 tsp

Sugar*

3 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
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
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1

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.

2

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.

3

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.)

4

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.

5

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.

6

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