Miso Braised Pork Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 200 degrees F.
• Trim off any excess fat from the short ribs. In a large saucepan or flameproof casserole, combine 3 quarts of water, the black, white, and Szechuan peppercorns, bay leaves, and thyme. Bring to a boil over high heat. Add the short ribs and partially cover the pot. Reduce the heat to low. Simmer the ribs, skimming off any foam from the surface, until the meat is almost tender when pierced with the tip of a sharp knife, about 1 1/2 hours. Do not overcook, because the ribs will cook further in 2 later steps. Remove the ribs from the braising liquid and let cool to room temperature.
• Bring the Shanton Broth and red miso to a boil in a large saucepan over high heat, whisking to dissolve the miso. Add the short ribs and reduce the heat to low. Simmer uncovered, turning occasionally, until the ribs are very tender but not falling apart, about 1 1/2 hours. Using a slotted spoon, transfer the short ribs to a plate and let cool completely. Then remove the meat from the bones, trying to keep each rib in 1 chunk.
• While the ribs are cooling, skim off as much fat as you can from the Shanton-Miso broth. Boil over high heat until the liquid is reduced to 1 cup, about 20 minutes. Strain the sauce and set aside. (The short ribs and sauce can be prepared up to 1 day ahead, separately cooled, covered, and refrigerated. Remove from the refrigerator at least 1 hour before deep-frying.)
• Heat the oil in a deep-fryer or pour vegetable oil into a large saucepan to reach halfway up the sides. Heat over high heat to 350 degrees F.
• Working with half of the short ribs at a time, coat the ribs with the all-purpose flour, shaking off any excess. Dip in the tempura batter and let extra batter drip back into the bowl. Add the coated ribs to the hot oil and deep-fry until light golden brown, about 2 minutes. Using a slotted skimmer, transfer to a wire rack set on a baking sheet to drain. Keep warm in the low oven while frying the remaining short ribs.
• To serve, spoon equal amounts of the sauce onto 4 dinner plates. Top each with 2 pieces of Short Rib Tempura and serve immediately.
• In a medium bowl, beat the egg yolk with a fork. Whisk in the vegetable oil until blended and then the club soda. Add the flour and stir with chopsticks until just barely combined. Don't worry if some flour floats on top.

Steps:

• For the pork rib:.
• Preheat the oven to 350 degrees F. Heat the sesame oil in a braising pan over medium-high heat until smoking. Season the pork with blackening spice, then sear it, skin-side down. When the skin begins to crackle, flip the pork and add the leeks, garlic and ginger, and cook until the leek begins to wilt. Add the vinegar, soy sauce and sugar and stir to dissolve the sugar. Cover and bake until the meat is tender, 2 1/2 to 3 hours. Remove the meat from the braising pan and let cool. Slice into 1/2-inch slices.
• For the miso broth:.
• Poach the bacon in 1 quart water for 30 minutes. Meanwhile, soak the kombu in 2 quarts of water. Combine the two liquids, then using a fine-mesh cone strainer, steep the miso paste and bonito flakes into the broth. Simmer very slowly for 1 hour, still with the strainer set into it (do not boil or the broth will become murky). Remove the strainer and the kombu from the broth and keep the broth warm.
• For the ramen:.
• Bring a large pot of water to a boil and add the noodles. Cook about 7 minutes, then strain and place in a wide serving bowl.
• Add enough miso broth to the bowl to cover the noodles. Dress with 3 slices pork rib, the sprouts, pickled egg and scallions.

Steps:

• 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.