Grilled Pork Steak With Miso
豚肉の味噌漬け焼き
30/03/2022
I like the taste of miso, fermented flavour, and the aroma of grilled miso.
As I prefer a deeply marinated one, I sometimes keep it in the fridge overnight or even longer.
Ingredients
4 slices / 600g pork shoulder steak
For marinade
4 tablespoons miso
2 tablespoon sake
2 tablespoon mirin
1 tablespoon sugar
Directions
1. Pork muscle cutting
To prevent the pork from shrinking, make several 1 cm long incisions through the lean and the fat.
2. Marinate the pork
In a small bowl, place miso, sake, mirin and sugar and mix them well. Place the pork steak on a tray and spread the mixture to marinate all over. Cover it with cling film and allow it to marinate overnight in the fridge.
3. Grill the pork
Draw off the excess marinade with a paper towel. Heat a frying pan over a high heat, add oil and then place steaks. Cook the steaks until browned, and lower the heat. Continue to cook until they reach an internal temperature of 65℃ as measured in the thickest part. This should take about 2 – 3 minutes per side.
4. Rest the steaks
Transfer the cooked steaks onto a tray with a rack. Loosely cover them with foil and allow them to rest for 5 minutes before serving.
