Buta no misoitame - Miso braised pork with cabbage
This is my take on what I understand is a traditional Japanese dish.
I've modified the recipe to comply with what's generally available in
western (read Swedish) grocery stores. The recipy serves two adults
and a small child. I served this rather unconventionally with udon style noodles as a warm winter style noodle soup to my
wife and daughter.
- 300g Loin of pork
- 300g fresh cabbage
- 1 clove of garlic
- 1 tbsp. grated ginger
- 2 tbsp. dark (red) miso paste
- 1 tsp. dashimoto powder
- 2 tbsp. japanese soy
- 1 tbsp. sambal oelek
- Chop the garlic
- Grate the ginger
- Cut the cabbage into large pieces
- Cut the pork into very thin slices, or if impossible due to precut
meat, cut it into bite size pieces.
- Mix the miso, dashimoto, soy and sambal oelek in a bowl.
- Fry the pork along with the garlic in neutral oil on medium heat in a
sauté or wide frying pan.
- When the pork have become semi cooked, add the ginger. If using an
ordinary pan, the ginger will start to stick to the bottom. If this
occurs, add a little water and stir until resolved.
- Add the cabbage and fry for a minute.
- Add the sauce and continue frying for a minute.
- Taste the sauce and add water (1-3 dl. should suffice. Add more water if you intend to cook a soup) until the sauce has the right saltiness.
- Continue cooking until the pork is done and the cabbage is somewhat tender, but still crisp.