READY IN ABOUT 4 hrs

Miso Braised Pork

Read Reviews (19)

"Japanese comfort food! The smell will draw you in!" — Renee from Hawaii

Directions

Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

Kitchen-Friendly View

PREP 15 mins
COOK 3 hrs 30 mins
READY IN 3 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2011

i made this in the slow cooker and it turned out amazing! i even caught the husband eating chunks of pork out of the pot, something he never does! i cut the roast into smaller pieces, browned all sides in a little oil, and made the sauce in the same pot. i lined the bottom of the slow cooker with a sliced onion, and placed the pork pieces on it, then dumped the sauce in. after about 5 hours on high, the meat was falling apart in tender chunks and the house smelled wonderful. plenty of juicy gravy too! next time because i like ginger so much , i think i'll simply add sliced ginger to the slow cooker with the onion bed.

—hadashigirl

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Most Helpful Critical Review

Jan 14, 2012

the marinate is good but a bit salty and at times overwhelms the pork which is fairly mild. i think that maybe this would be better with a different protein, such as chicken thighs that has a bit stronger flavor on its own.

—ktwinkie

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23 Ratings

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Jun 08, 2007

My daughter Stephanie made this for dinner and it was absolutely delicious. This sauce that forms is sooooo tasty. I hope that she makes it again soon!

—EUGENIA2

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May 20, 2009

Very tasty and flavorful pork. It was a bit heavy, but it made a good combination with jasmine rice. I used low-sodium miso paste, but the meat was still somewhat salty. I will either cut down the soy sauce or use low-sodium soy sauce next time. Also the sauce thicken up pretty fast, so be sure you check frequently to see if you need to add more water.

—CookingMaMa08

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Sep 28, 2007

tasty. you have to uncover and simmer for couple of hours to thicken the broth.

—tabachanpe

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Jun 18, 2011

Very delicious! I am not a cook by no means. I followed the exact recipe and everyone loved it and couldn't get enough. I would, however, cut off all the pork fat which I didn't do, the next time I make this dish. The fat made it just TOO HEAVY and lardy. Other than that, taste was just superb!

—carmsf

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Feb 03, 2011

Couldn't find any Miso so made it in the slow cooker without, should have added more liquid. Still very good.

—RockyTrax

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May 26, 2009

This was a delicious dish!

—Killer Carrot

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Nutrition

Calories
520 kcal
26%

Carbohydrates
11.6 g
4%

Cholesterol
134 mg
45%

Fat
36.2 g
56%

Fiber
1 g
4%

Protein
35 g
70%

Sodium
1166 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Miso Braised Pork

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 520
** Calories from Fat: 326

% Daily Value *
** Total Fat 36.2g 56 %
** Saturated Fat 12.1g 60 %
** Cholesterol 134mg 45 %
** Sodium 1166mg 47 %
** Potassium 637mg 18 %
** Total Carbohydrates 11.6g 4 %
** Dietary Fiber 1g 4 %
** Protein 35g 70 %
** Sugars 7.1g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium 6 %
** Iron 26 %
** Thiamin 147 %
** Niacin 113 %
** Vitamin B6 45 %
** Magnesium 17 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.