Pork Miso Soup Midnight Diner Recipes

TONJIRU (PORK AND VEGETABLE MISO SOUP)

Steps:

• It's easier to cut the pork belly if it's slightly frozen, so put it in the freezer for 15 minutes before you cut it. Meanwhile, gather all the ingredients.

TONJIRU (PORK AND VEGETABLE MISO SOUP)

Steps:

• Heat a saucepan with a dash of oil (not in ingredients, note 8) and sauté pork over high heat until the surface of the pork is cooked.
• Add all the vegetables except shallots to the pan and sauté until the surface of the vegetables are cooked (surface becomes semi-transparent in the case of potatoes).
• Add dashi stock and bring to a boil. Reduce heat to low and cook for about 10 minutes or until vegetables are cooked through.
• Add miso gradually, diluting into the soup. Add shallots, turn the heat up to medium low and cook for a couple of minutes.
• Serve hot soup into a standard bowl or a large soup bowl topped with julienned shallots if using accompanied by tōgarashi.

MISO BRAISED PORK

Steps:

• Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
• Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.