Sizzling Hot Pork with Miso sauce inspired from Buta no Misoyaki!

I have a thing about Japanese food. I really do.


While I was back home at Jakarta, Indonesia, one of my favourite time of the day is lunch with my dad while we were working at the office. Our lunches range from simple Indonesian waroeng takeaways to fancy Chinese dimsum restaurants. Still - my old time favourite is the Japanese lunch at Gumon, Kyoei Prince tower at Jalan Jenderal Sudirman. The best thing about the place is that it is absolutely a hidden gem in every sense - Japanese chef, fresh ingredients, and the fact that the restaurant is always full of Japanese expatriates (always a good sign!)


While I cannot proclaim that I know everything about Japanese food, I can say that I know quite a lot. My dad's former boss was a Japanese man (and a kind-hearted one), and so my dad is quite an expert when it comes to Japanese dining. I learnt a lot from him, and we ventured a lot to various Japanese restaurants everytime I am at home.


One of the dishes that really intrigued me is Buta no Misoyaki, or grilled pork with miso sauce. I've always liked Miso sauce, but at winter time I'm usually not quite for the mood of grills. 


So on one night, while thinking about how good miso soup is, I decided to try on a new dish made from extra lean pork and miso soup paste. That simple!


The taste is superb especially in the winter time when the weather is cold. This admittably is a very simple dish, but sometimes good things come in the simplest forms, something that I truly adhere to when it comes to writing for the one by two kitchen blog!

My sizzling hot pork with miso sauce, cooked on the hob!

OK - let's get to the recipes. Jot down the shopping list and in a good 20 - 30 minutes you're ready to have this awesome sizzling hot pork with miso sauce.


NOTE: You can substitute Pork with Tuna. I've tried it and it is equally delightful. I use extra loin pork because I'm quite health conscious and is available to me, if it's not, you are free to substitute it to normal pork loin.


Makes 1 Serving.


Ingredients:

• Extra loin pork (2 medallions) [I got mine from Sainsbury's]
• Teriyaki Sauce (to marinade)
• Spring Onions (2, chopped o small pieces)
• Lettuce (handful, chopped to bite size)
• Egg (1)
• Tofu Miso Paste (preferably with seaweed inside)

Preparation*:
*Preparation is not compulsory but is recommended to ensure better taste

• Marinade the extra loin pork with Teriyaki sauce for one night (best result) or,
• Using your fork, puncture the meat evenly while smearing the Teriyaki sauce, leave for at least 30 minutes

How to Prepare:

• Dilute the Tofu Miso Soup Paste with warm water of around 200 ml
• Lightly coat the pan with oil, add spring onions when oil is hot enough
• Sizzle the spring onions for 1-2 minutes
• Put the chopped lettuces in, stir-fry and add one tablespoons of teriyaki sauce and some water, stir-fry until half-cooked
• Pour the Miso Soup in
• Put the meats on to the pan on medium heat
• Cook for around 10 - 15 minutes
• Crack the egg in to the pan
• Cook for around 10 minutes or until meat is fully cooked
• Serve on a plate or a bowl!

Served piping hot for lunch before lectures

It's so easy but it is really nice! These days I have been cooking this a lot because of its simplicity and the Miso taste (I love Miso!) I'm sure if you have never had a go for Miso, you will find the taste soy-basedly nice.

Til the next recipe!

LOVE. the one by two kitchen.

Cha Siu Pork

Hi again! I don't really like posting many things at the same time - but since I have been inactive for quite a while - I guess it really is time for me to keep on updating my blog.

So during my birthday lunches (read the post below), I remembered one of my mom's favourite dishes at home called Cha Siu Pork. For most of the South East Asian people, this must have sounded very familiar to your ears. Cha Siu sauce has always been proclaimed as the Barbeque sauce of the orient, and it pretty much goes with other meat such as chicken (as replacement).

The dish is very simple and easy but will definitely makes you ask for more!

*Warning: this dish is prepared using the Oven. Preparation time is 2 hours minimum.

Servings: 2

Ingredients:

1. Pork loin* (500 gram) or to be replaced with Chicken Breast (500 gram)
2. Cha Siu Sauce (preferably Lee Kum Kee)
3. White Pepper
4. A jar of honey
5. Cooking oil

*Although extra lean pork loin makes a healthier choice, many people will prefer the original pork with fat parts for the crispiness of the dish

How to prepare:

1. Cut the pork loin to long pieces of around 1 cm x 3 cm; put the pieces to a bowl
2. Pour 5 tablespoons of Cha Siu sauce to the pork loins
3. Using your hand, mix well the sauce with the pork, sprinkle pepper, mix well again
4. Put cling film on the bowl, refrigerate for a minimum 2 hours (although overnight will be best)
5. When ready, preheat your oven to 175 degree Celcius.
6. Prepare a baking tray and grease lightly with oil
7. Pour the marinated meat onto the baking tray
8. Bake the marinated meat for 15 minutes, then take it out and pour roughly 3 tablespoons on top of the marinated meat or until the meat is fully covered with honey
9. Put back the meat to the oven and bake for 25 minutes or until the meat has become crispy. Occasionally turn the meat around to better distribute the heat.
10. When ready, move the meat to a plate, you might want to either get rid of the oil on the baking tray or pour them over the meat dish
11. Serve!

Happy trying! Everytime I miss home I can always make this to make me feel better!

LOVE. the one by two kitchen.