About the Recipe
My good friend Yumiko in Tokyo sent me this recipe. Pork loin is probably my favourite cut of pork. It's lean and easy to cook. There's something about miso and pork - I don't know what the chemistry is - but they just seem to suit each other so well. Why not try this recipe out and see if you agree?
Ingredients
2 boneless pork loins
2 tbsps miso
1 tbsp mirin
1 tbsp cooking sake
1 tbsp honey
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp oil for frying
Preparation
trim any fat from the pork loins
score and prick the pork with a sharp knife (this will prevent the loins from curling when you cook them)
to make the marinade, mix together the miso, mirin, sake, ginger and garlic
marinade the loins and leave in the fridge for at least 1 hr
before frying.
when you are ready to cook, remove any excess marinade from the loins
heat the vegetable oil in a frying pan and saute the loins until golden brown (keep the lid on the pan as the miso tends to spit when hot)
turn the loins over, add the remaining marinade to the pan and fry again with the lid on until lightly browned (the cooking time will depend on the thickness of the loins - a 1.5cm / 3/4 inch thick loin needs about 3 mins each side)
when the loins are cooked, give them a last good coating in the marinade. your miso marinated pork loins are ready.
remove from the pan and serve either whole or sliced
serve with some rice & salad leaves