Cherry & Dennis Helper Habitat

Japanese Miso-Butter Pork and Cabbage

Name: Japanese Miso-Butter Pork and Cabbage
Total time: 27 min
Yield: 4 servings
Ingredients: 500 g Thinly sliced pork shoulder or pork collar; 500 g Cabbage; 150 g sweetcorn kernels; 3 tbsp miso; 30 g butter; 1 tbsp light soy sauce; 1 tsp sugar; 3 tbsp water; 2 stalk spring onion

日式味噌牛油豬肉椰菜

Japanese Miso-Butter Pork and Cabbage: Thin pork, cabbage and sweetcorn are coated in a mellow miso sauce and finished with glossy butter.

Total time: 27 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Thin pork, cabbage and sweetcorn are coated in a mellow miso sauce and finished with glossy butter.

Ingredients

Main ingredients

500 g Thinly sliced pork shoulder or pork collar
500 g Cabbage
150 g sweetcorn kernels
3 tbsp miso
30 g butter
1 tbsp light soy sauce
1 tsp sugar
3 tbsp water
2 stalk spring onion

Japanese Miso-Butter Pork and Cabbage: 500 g Thinly sliced pork shoulder or pork collar, 500 g Cabbage, 150 g sweetcorn kernels, 3 tbsp miso, 30 g butter, 1 tbsp light soy sauce, 1 tsp sugar, 3 tbsp water, 2 stalk spring onion

Tools

knife
cutting board
small bowl
frying pan
spatula
whisk
measuring spoons
serving plate

Japanese Miso-Butter Pork and Cabbage: knife, cutting board, small bowl, frying pan, spatula, whisk, measuring spoons, serving plate

Steps

Step 1

Slice the pork into bite-size pieces

Cut the pork slices into 5 cm lengths and separate any pieces stuck together.

Step 2

Cut cabbage into broad pieces

Cut the cabbage into 4 cm pieces and keep the thick stem pieces separate so they can enter the pan first.

Step 3

Slice the spring onions

Trim both spring onions and slice them diagonally into 4 mm pieces, so the fresh garnish spreads across all four servings.

Step 4

Mix miso soy sugar and water

Whisk the miso, light soy sauce, sugar and water in a small bowl until the miso is fully dissolved.

Step 5

Melt half the butter in a pan

Melt half the butter in a pan over medium heat until the butter is fully melted and foams gently.

Step 6

Stir-fry the pork until almost cooked

Spread the 500 g pork in one layer over medium-high heat and stir-fry for 4 minutes, separating the slices, until browned at the edges but still slightly pink in the thickest folds.

Step 7

Add cabbage and sweetcorn

Add the cabbage stems first for 30 seconds, then add the leaves and sweetcorn and toss them through the butter.

Step 8

Cover briefly to soften cabbage

Cover and cook for 3 minutes over medium heat, until the leaves wilt but the stems retain a little bite.

Step 9

Pour in the miso sauce

Uncover, pour the miso mixture around the edge of the pan and toss at once so it coats evenly.

Step 10

Cook until the pork reaches 75°C

Toss over medium heat for 3 minutes, until the miso sauce clings, the cabbage stems are tender-crisp and every pork slice has no raw centre and reaches 75°C.