Miso pork stew & healthy tangy salad 

Recently, we made some miso pork stew which is both savory and satisfying. To cut the richness, we made a tangy salad to go with it.

Miso pork stew (for 8)

  • 1kg pork shoulder butt or any lean cut
  • 3 tbsp savory miso. I used white miso
  • 3 large carrots
  • 4 stalks celery
  • 1 large white onion 
  • 1 tbsp grated ginger
  • 1/2 cup mirin
  • Soup stock. I used 500ml beef stock
  • Corn flour, salt and pepper to marinate meat
  • Olive oil

   
 

   

 
Direction

  1. Cut the pork pieces roughly to 1.5 x 1.5 inches chunks 
  2. Heat up some oil in the stewing pot/ French oven 
  3. Fry the pork pieces  till brown all around and set aside
  4. Add more oil, add the onions, ginger and vegetables and stir for a few minutes
  5. Add mirin and sauté for a few minutes
  6. Add stock and pork and let boil
  7. Once it boils, dissolve miso slowly (keep pressing  using a ladle and spoon) 
  8. turn the heat down and let simmer for about 1hr 

Then we got a pot of nicely cooked pork stew 

 

The dish went really well with rice!

Healthy tangy salad (for 8)

  • 2 Japanese cucumber diced
  • 1 red bell pepper
  • 2 sticks celery
  • 1 cup cooked white quinoa 
  • 1 can chickpea/ garbanzo beans
  • A handful chopped parsley
  • 1 small carrot julienned

Dressing

  • 1.5 tsp chinchalok (fermented small shrimps)
  • 1 tbsp fish sauce
  • 2 tbsp honey or raw sugar
  • 3 tbsp lime juice 

     

  

5 thoughts on “Miso pork stew & healthy tangy salad 

    1. Thanks Ms Dinie! There are different types of miso – white, yellow, red. The white ones are milder and maybe less salty. It tastes like salty mashed soy beans and is quite pleasant and easily adaptable. There are also stronger miso and sweeter ones too used in different dishes.

      Liked by 1 person

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