Sticky Miso Pork
with Sweet Bell Peppers and Ginger Rice
Miso is a traditional Japanese condiment made from fermented 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 a 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.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
52 g
Miso
2 unit(s)
Sweet Bell Pepper
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
1 unit(s)
Chili Pepper
6 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
30 g
Ginger
Not included in your delivery
2 tsp
Sugar*
3 tbsp
Oil*
Nutrition Values
Instructions
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.