Miso marinated pork loin recipe (misozuke yaki)

Butaniku no miso zuke yaki　（豚肉のみそ漬け焼き）

butaniku = pork zuke = marine yaki = grill,bake

I grilled pork loin marinated in red miso. The savory aroma of red miso whets my appetite.

I use red or awase miso, but if you prefer a milder saltiness, white miso may be a good choice.

The marinating time can vary from half a day to two days, so it’s easy to adjust your schedule. I always marinate it on my days off and eat it for dinner on weekdays. I come home from work feeling happy, thinking, “Today I’m going to grill the marinated meat!”

The key to cooking is to make cuts in the tendons of the pork so that it doesn’t shrink while it’s being grilled.

Also, the flavor of the miso is well absorbed into the meat, so wipe off the miso sauce before grilling. If there is miso sauce on it, it will burn easily.

And when grilling, bring it back to room temperature as much as possible. The same goes for grilling steaks.

The fat of pork loin is sweet and juicy. When grilling, use the fat that comes out of the meat to cook it slowly.

I don’t use a lid, but if the meat is thick, you should. If you are worried about it burning depending on the pot you use, you can grill it on a parchment sheet.

NUTRITION FACTS of Miso marinated pork loin recipe

254 kcal Protein 17.3g Fat 16.0g Carbs 8.8g Slt Equivalent 1.7g

INGREDIENTS for Miso marinated pork loin recipe（2SERVINGS)

Pork loin (2 pieces 200g)
☆Red miso (20g)
☆Sugar (2g)
☆Mirin (6g)
☆Soy sauce (3g)
☆Grated garlic (1g)
☆Grated ginger (1g)
☆Sake (5g)

*If you double the amount of sake, it will become a bit too loose. Please adjust it.

Miso marinated pork loin recipe COOKING INSTRUCTIONS

① Mix red miso, sugar, mirin, soy sauce, grated garlic, grated ginger, and sake.　　

② Poke several holes in the meat with a fork.

③ Cut the sinew with a knife.

④ Marinate the meat overnight.

⑤ Bring the marinated meat back to room temperature.

⑥ Roughly remove the miso sauce from the surface of the meat and grill it over medium heat. If you use meat that is about 1 cm thick, grill it for about 3 minutes per side.

⑦Cook slowly over medium heat without touching too much. Wipe off excess fat with kitchen paper.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊