Name: Miso-Marinated Pork Cutlets
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Pork loin 2 slices (100g each); [A] Miso 1.5 tbsp; [A] Mirin (Sweet Rice Wine) 2 tbsp; [A] Sugar 1 tsp; [A] Soy Sauce 1/2 tsp; [A] MSG (Umami Seasoning) a pinch

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Original: English

Miso-Marinated Pork Cutlets

by 食事処さくらの料理教室

Turn sale pork loin into a gourmet meal。 Introducing our incredibly addictive 'Miso-Marinated Pork', from our popular marinated series. With simple preparation and cooking tips, you'll achieve juicy, never-dry results. Try it on your dinner table!

Ingredients

Scale:

Main Ingredients (2 servings)

Pork loin 2 slices (100g each)

Seasonings

📖Cooking Basics

miso（ramen）

shio（ramen）

dry（tantanmen）

Steps

In a bowl, add Miso (1.5 tbsp / 24g) and Mirin (2 tbsp) little by little, mixing to prevent lumps. [This is the key!] Adding all the liquid at once can cause miso to clump, so mix it in gradually, dissolving it.
🕒 00:19
Continue to add Sugar (1 tsp), Soy Sauce (1/2 tsp), and MSG (a pinch, about 3-4 shakes), mixing well to create the miso marinade.
🕒 00:46
Pat the surface of the 2 slices of Pork Loin (100g each) dry with paper towels. [This is the key!] If moisture remains, the miso marinade will become diluted and won't penetrate well.
🕒 01:05
Make several shallow cuts along the white sinew on the pork (including the tough edges) with the tip of your knife. [This is the key!] Cutting the sinew makes it easier to bite through and ensures even cooking.
🕒 01:26
Make several shallow cuts along the line between the fat and the lean meat.
🕒 02:10
Make several shallow cuts in the lean meat as well, so the marinade can penetrate.
🕒 02:21
Flip the pork and make several shallow cuts in the fatty part. [This is the key!] Cutting the fat prevents the meat from curling up when cooked and ensures even heat distribution.
🕒 02:30
Lay out a large piece of plastic wrap (or overlap two smaller pieces) and spread half of the prepared miso marinade on it.
🕒 03:07
Place the pork on top of the miso marinade, and spoon the remaining marinade over the pork.
🕒 03:28
Tightly wrap the pork with the plastic wrap, ensuring no air pockets. [This is the key!] Wrapping tightly to remove air allows the marinade to penetrate well even with a limited amount of sauce.
🕒 03:43
Place the plastic-wrapped pork in the refrigerator and marinate for at least 2 hours (or overnight).
🕒 04:11
About 15 minutes before cooking, remove the pork from the refrigerator to bring it to room temperature. [This is the key!] Cooking cold meat makes it difficult for the center to cook through and can cause the surface to dry out.
🕒 04:39
Heat a generous amount of oil in a frying pan. Place the pork in the pan without wiping off the miso marinade, and cook over low to medium-low heat. [This is the key!] Miso can burn easily, so use plenty of oil to create a cushion and prevent burning.
🕒 05:02
Once the pan is hot and sizzling, sear one side for 2 minutes. While searing, periodically spoon oil under the pork to prevent sticking. [This is the key!] If the miso marinade constantly touches the pan, it can burn. Periodically add oil to the pan to prevent burning.
🕒 05:49
Flip the pork and sear the other side for 2 minutes.
🕒 06:33
After searing both sides for 2 minutes each, turn off the heat and remove the pork from the frying pan.
🕒 06:45
Cover the removed pork with aluminum foil and let it rest for 4 minutes, the same amount of time it was cooked. [This is the key!] Resting allows the heat to distribute evenly to the center of the meat, resulting in stable and juicy meat.
🕒 06:57
Cut the rested pork into bite-sized pieces, plate it, and it's ready to serve.
🕒 07:40