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Sumiso-marinated pork cutlets by Matt Preston
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Tender pork cutlets marinated and served with flavorful miso salad dressing.
Ingredients:
  • 4 pork cutlets
  • 50g butter
  • 50ml sake
  • 50ml mirin
  • 150g white miso paste
  • 75g sugar
  • 40ml rice wine vinegar
  • 10ml freshly squeezed ginger juice
  • 24.00 gm sweet miso paste, above
  • 2 tsp rice vinegar
  • 10.60 gm lemon juice
  • 1/2 tsp English mustard powder
  • 18.20 gm olive oil
  • 1 small butter lettuce, washed, hard core removed
  • Small red cabbage, out leaves and core removed, finely shredded
  • 1 small cucumber, peeled, thinly slice
  • 10 swiss brown or button mushrooms, brushed clean, thinly sliced
Instructions:
  • To prepare the paste: In a saucepan, bring the sake and mirin to a boil. Lower the heat. Once the mixture cools slightly, whisk in the miso paste until smooth. Increase the heat, slowly add the sugar while stirring constantly to prevent sticking. Mix in the vinegar and ginger juice. Once the sugar is fully dissolved and the paste is silky, take it off the heat and let it cool.
  • In a large ziplock bag, combine the cutlets with the remaining sumiso paste, reserving 1 tablespoon for later. Seal the bag and massage the meat with the paste. Marinate the pork for 4-8 hours, making sure not to exceed this time as the miso's salt might draw out too much moisture. After marinating, remove the meat from the bag and scrape off any excess marinade.
  • Preheat oven to 180C. In a skillet over medium heat, melt butter and pan-fry cutlets for 1-2 minutes on each side. Transfer them to a baking tray lined with parchment paper, then bake in the oven for 6-8 minutes until cooked to your preference.
  • Prepare the salad dressing by combining miso paste, vinegar, lemon juice, and mustard powder in a clean jar. Add olive oil, cover with lid, and shake well. Drizzle over salad mix of leaves, cucumber, and mushrooms.

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