Food Buzz


Because maybe you do care what I had for lunch...

Sunday, September 16, 2007

Miso braised pork


pork roast
2 T vegetable oil
2 T miso paste (I used red)
1/3 cup mirin or rice wine vinegar
1 t minced garlic
1 cup chicken stock
chopped diakon radish
enoki mushrooms (or plain white mushrooms, also chopped)

I used a heavy, cast iron pan with a lid.

Brown pork in oil on both sides. Meanwhile whisk together miso paste and mirin. Remove pork from pan and drain. Return pan to flame and add garlic, cooking just long enough to soften. Then add miso mixture. Immediately stir in chicken stock and then add pork. Cover, lower heat to low, and simmer for 20 minutes. Turn pork and simmer another 20 minutes. Remove lid and add daikon radish. Cook for five minutes and then remove pork and radish to a plate. Now add mushrooms and swirl around in broth for a minute or two. Removed and add to plate. Raise heat to high and reduce broth to a thick sauce. (If you are using white mushrooms instead, cook them with the daikon radish.)

This looked especially nice with dark purple "forbidden" rice, as you can see from Jasper's bowl. Enoki mushrooms are like noodles -- fun!

1 comment:

Luisa Perkins said...

Oooh, yum. I guess 'tis the season for braising; the other day I braised short ribs with beef stock, Dijon mustard, red wine vinegar, garlic, and anchovies. Delish.