00:00Ever burnt your miso marinade while your pork stayed raw inside?
00:03I'm about to completely flip everything you might know about cooking miso marinated pork.
00:08For a printable version of this recipe, visit my website,
00:11just google miso pork slashy to find me.
00:14First, pat the bone and chops dry with kitchen paper.
00:18Moisture is the enemy of good marinade penetration.
00:22Now grab a fork and pierce the surface on both sides.
00:25Make sure to give that fat edge a few extra pokes while you're at it.
00:30Then round the tip of your knife between the fat cap and the meat.
00:34Now let me tell you something about pork cuts while we're working here.
00:38When I was developing this recipe, I tried everything.
00:41Tenderloin thin and lean pork chops, pork belly, shoulder, spare ribs, you name it.
00:47The winners? These thick bonning pork chops and spare ribs.
00:51The bun keeps the meat juicy and you get the perfect balance of fat and meat
00:56that plays beautifully with miso marinade.
00:59Next up, we're going to pound the pork until it's approximately 2cm thick.
01:05That's about 3 quarters of an inch.
01:08Okay, these look good so let's set them aside for a minute while we mix our marinade.
01:20Grab a bowl and whisk together 3 tablespoons of yellow arse miso, 2 tablespoons of sake,
01:271 tablespoon of light brown sugar, 1 tablespoon of grey apple, 1 tablespoon of water, 2 teaspoons of toasted sesame
01:36oil,
01:371 teaspoon of mirin, 1 teaspoon of great garlic, and 1 teaspoon of great ginger.
01:44Give a good whisk to make sure everything is combined beautifully so the marinade coats every ingredient evenly.
01:51As always, all ingredients and exact measurements for this recipe can be found in the description box below.
01:56Next, I'm going to place my poker chops into a large sea level freezer bag along with 4 shiitake mushrooms
02:02cups,
02:034 halved spears of asparagus, and about half a carrot cut into batons.
02:08Add your marinade and then press out all the air. We want intimate contact here and massage until
02:14every nook and cranny is coated.
02:17And speaking of swaps, if you need to make substitutions, honey can stand in for the brown sugar,
02:23grey pear for the apple, and dry white wine or dried sherry for the sake.
02:28Lay the bat flat in the fridge for about 4 hours.
02:36After your 4-hour wait, preheat your oven to 120 degrees celsius or about 250 degrees fahrenheit
02:42and line a sheet pan with parchment paper. Lay those miso-marinated chops right in the center.
02:52Then scatter the shiitake, asparagus and carrot sticks around them in a single layer.
02:58Now here's where I do things completely different from traditional recipes.
03:03Let me explain why I chose this method. Roasting first at the gentle heat brings the
03:09interior up to a safe temp without forcing out those precious juices. Only after the center is perfect
03:15do we heat the skillet. So this sear can focus purely on browning because, let's face it,
03:21miso is extremely easy to burn and the pork has to be cooked all the way through.
03:27Basically, I combined this modern western method with Japanese flavor to get the best of both worlds.
03:33This reverse sear method lets the melee reaction happen in a controlled window while avoiding
03:39undercooked pork. Juicy center, nice brown edge, zero drama. That's my goal for this recipe.
03:48I'm going to show you how to do this recipe.
03:49Slide that tray into the preheated oven and roast for 35 minutes.
03:56When that 35 minute timer goes off, we're going to take the pork out
04:00and crank the oven up to 220 degrees celsius.
04:08While you're waiting for it to reach temperature, we'll sear those chops to perfection.
04:16Pour some neutral oil into a large frying pan and heat it over medium heat until it's nice and hot.
04:22We're talking properly preheated here. If your pan isn't big enough and you need to sear each chop
04:27individually like I did, that's perfectly fine. It doesn't take long.
04:32We only want to brown the surface, not cook it any further.
04:36The meat's already cooked from the gentle oven roast. Once your pan is fully heated,
04:41sear the first side for 4 minutes. Flip and sear the second side for another minute.
04:46By the way, if you love miso flavor, I think you also love my miso glazed salmon recipe.
04:51Check the description for more related recipes.
04:54Transfer those beautifully seared chops to a plate and carve them with oil for 10 minutes.
05:12Meanwhile, your oven should be preheated by now,
05:14so return the tray of vegetables to the oven for another 8-10 minutes.
05:18You'll know they're ready when the shideku cups blister,
05:22the asparagus tips turn bronze, and those carrot edges look candy sweet.
05:28Time for the grand finale. Unwrap those chops and arrange them with the roasted vegetables.
05:35Now for the finishing touches, this is where you can really make it yawn.
05:46I like to add finely sliced shisa leaves for that fresh herbal boost,
05:51a bit of yuzu or lemon zest depending on the season,
05:54and a sprinkle of shichimi togarashi for some heat.
05:58And there you have it, miso marinated pork chops that combine
06:01the perfect Japanese flavor profile with modern cooking methods.
06:05I hope you enjoy my take.
06:07Want even more delicious recipes?
06:10Grab my free cookbook from the link in the description.
06:14Okay, let's go over the ingredients one more time,
06:16and if you're ready to cook, grab the written instructions by clicking the full recipe box
06:20with a picture that's about to pop up on your screen.
06:24Here we go, the link to the full recipe is on the screen for you now,
06:27and if you wanna watch more similar videos, don't miss my miso recipe playlist popping up on your screen as
06:32well.
06:32Thanks so much for watching, and I hope to see you in the next one. Bye!
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