Miso is one of those ingredients that I've heard a lot about but haven't ever cooked with it. We ended up with some pork tenderloins and I figured this is my opportunity... so after sourcing some "Red Bean Paste" I got to work. Miso is one of those tricky ingredients where tasting it on its own doesn't give you much to work with. It's fermented and heavily salted, so as with one of my favourite ingredients, anchovies, it doesn't take much to elevate the dish's flavours to the next level.
I figured citrus would be a great counterpart to the richness of the miso, so I added orange as the other main flavour. Honey rounded things out with some sweetness, and I figured rice wine vinegar would be a safe way to bring the sourness given the Asian influences.
I figured citrus would be a great counterpart to the richness of the miso, so I added orange as the other main flavour. Honey rounded things out with some sweetness, and I figured rice wine vinegar would be a safe way to bring the sourness given the Asian influences.
glaze ingredients
- 4 tbsp red miso
- 2 tbsp honey
- Juice of 1 orange (medium sized... zest and set aside for later)
- 1 tbsp rice wine vinegar
- 1 tsp sriracha chili sauce
- A couple pepper grinds (see how salt isn't here? Respect the miso.)
- 6 cloves of garlic minced
- 1 tbsp light oil
- 1 cup water
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I wish I had put more thought into what I was going to do with the pork in terms of a meal. I ended up slicing it and serving on buns with savoy cabbage. It was tasty but it would have been better if I would have made a complementary slaw with said cabbage, and had more appropriate buns/wrap. Next time!! Next time I'll also remember to grate in some ginger, otherwise I wouldn't make any amendments. Enjoy!
℅
Rick