Pork Misoyaki (Miso-Marinated Pork)

Why not try pork seasoned with the rich flavor of miso? Pork Misoyaki is a traditional Japanese dish that lets you enjoy the deep umami and savory aroma of miso-marinated pork.

Pork Misoyaki is a Japanese dish made by marinating pork in a miso-based seasoning and then cooking it. "Misoyaki" is a general term for dishes in which ingredients are coated with miso or marinated in a miso-based seasoning before cooking. In this dish, pork is marinated in a miso mixture, allowing the richness and umami of the miso to infuse the meat, resulting in a deeply flavorful dish.

While this marinating method originally developed as a practical way to extend the shelf life of food while enhancing its flavor, in modern Japan it is primarily used to infuse ingredients with the flavor and umami of miso. Pork, in particular, pairs very well with miso, making it a popular ingredient for misoyaki.

Its rich, savory flavor makes it delicious on its own as well as an excellent accompaniment to rice. Be sure to add this umami-rich dish to your repertoire of pork recipes!

Pork misoyaki is made by marinating pork in a miso-based seasoning. In Japan, this mixture is called misodoko, a pickling bed or marinade primarily made of miso, used to infuse ingredients with flavor. It is commonly prepared by mixing the following ingredients:

• Miso
• Mirin
• Sugar

The addition of mirin and sugar creates a well-balanced combination of saltiness and sweetness, giving the marinated ingredients a distinctive depth of flavor. When used for meat (or fish), as in this dish, sake is often added as well to help reduce any unpleasant odors and enhance the flavor.

You can vary the flavor depending on the type of miso used; using red miso to make misodoko gives the dish a richer, more savory flavor, while using white miso results in a milder, sweeter taste. You can also mix the two types of miso to find a flavor that suits you. Feel free to experiment with different kinds of miso and find your favorite.

Marinate the pork in misodoko in the refrigerator overnight, then cook it, and your pork misoyaki is ready to enjoy. However, there are two important points to keep in mind: wipe off the miso, and control the cooking temperature.

The miso coating the pork burns easily. If it burns too much, not only will it ruin the flavor, but it can also turn bitter and make it hard to taste the pork itself. There is also a risk that the outside will become charred while the inside remains undercooked.

To avoid these issues, first lightly wipe the miso off the pork. The umami and flavor have already been absorbed into the pork, so you don’t need to worry about losing any flavor.

Then cook it slowly over low to medium-low heat. Cooking time depends on the thickness of the pork and the type of pan, but as a general guideline, cook it for about 4 to 6 minutes per side. The key is to cook it gently without letting it burn.

If you want to check for doneness, insert a skewer into the thickest part of the meat and make sure the juices run clear. Alternatively, cut into it and make sure the center is no longer pink. Once the pork is cooked through without burning, it's done.

Ingredients

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Instructions

🕒 Total: 8 hrs hrs 12 mins mins

Step 1
Using the tip of a knife, make several small slits at regular intervals in the connective tissue between the lean meat and fat to prevent the pork from curling during cooking.

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Step 2
In a small bowl, combine miso, sake, mirin, and sugar, and mix well until smooth. Evenly spread the miso marinade over both sides of each piece of pork, then place the pork in a zip-top bag. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator overnight (8-10 hours) or longer to allow the flavors to infuse.

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Step 3
Remove the pork from the bag and lightly wipe off any excess miso marinade.

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Step 4
Heat oil in a pan. Once the pan is hot, add the pork and cook gently over low to medium-low heat for about 4-6 minutes per side (depending on the thickness of the pork and the type of pan used), until lightly browned and cooked through, taking care not to let the miso burn.

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Step 5
Slice the pork into bite-sized pieces and serve on individual plates.

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How to store

The dish will keep in the refrigerator for up to 3 days.

Misodoko (a miso-based seasoning mixture like the one used in this recipe) is used not only for marinating pork and other meats but also for fish, vegetables, and other ingredients.

For example, in Cucumber Misozuke, cucumbers are pickled in misodoko, allowing the umami-rich flavor of miso to infuse them and create a distinctive taste that sets it apart from other Japanese pickles. Among fish dishes, Saikyo Yaki is one of the most well-known examples, made by marinating fish fillets in misodoko prepared with saikyo miso (white miso).

In this way, misodoko is a versatile seasoning base that can be used with a wide variety of ingredients and plays an important role in Japanese culinary culture. In particular, pork misoyaki and the two dishes mentioned above are staples of Japanese cuisine, so be sure to check out the recipes on the linked pages.