Pork in miso sauce

    50 min

    A Japanese-inspired pork chop dish. Pork chops are marinated then pan-fried, served with a miso sauce and garnished with nori and sesame seeds. Perfect served with freshly cooked rice.


    Quebec, Canada
    3 people made this

    Makes: 4 - 6 servings

    • Marinade
    • 2 tablespoons Japanese soy sauce (tamari)
    • 1 tablespoon sugar
    • 1 tablespoon cornflour mixed with 1 tablespoon water
    • 1 tablespoon groundnut oil
    • 6 boneless pork chops, pounded evenly
    • 1 tablespoon groundnut oil
    • Sauce
    • 1 tablespoon white miso paste
    • 4 tablespoons water
    • 3 tablespoons mirin (sweet rice wine)
    • 2 tablespoons sake (rice wine)
    • 1 tablespoon ginger juice
    • 1/2 tablespoon sesame oil
    • 1 tablespoon cornflour mixed with 2 tablespoons water
    • 1 tablespoon groundnut oil
    • 1 medium onion, chopped
    • 1 teaspoon salt
    • 1 tablespoon roasted white sesame seeds
    • 1 tablespoon roasted black sesame seeds
    • 1/2 sheet nori (sushi seaweed sheet), finely chopped

    Prep:15min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. Make the marinade by mixing together the tamari and sugar. Pour over the pork chops, let sit for 20 minutes. Add the cornstarch slurry and oil, mix well and set aside.
    2. Make the sauce by mixing together white miso paste, water, mirin, sake, ginger juice, sesame oil and cornflour slurry. Set aside.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Pan-fry pork chops until both sides turn brown, 3-5 minutes. Reduce the heat to medium and continue to cook until done, about 3-5 minutes more. Set aside.
    4. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, 3-4 minutes. Stir in the sauce and heat through, 2-3 minutes. Stir in the pork chops and mix well. Garnish with seaweed and sesame seeds before serving.

    Cook's note

    To make ginger juice, blitz ginger in a food processor or finely chop. Place into a fine cloth and squeeze out the juice.


    If your local supermarket doesn't stock tamari, miso paste, mirin, sake or nori, you can find them in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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