Miso like marmite is a love or hate thing… no one ever says it’s okay. It’s a thing my partner and I are divided over so I don’t often have it.
Miso pork steaks
2 tbsp miso paste
2 tbsp Apple cider vinegar
2 tbsp red wine
3 tsp ginger and garlic paste
1/2 tsp sugar free syrup
4 pork shoulder steaks
2 tbsp sesame oil
freshly ground black pepper to taste
Use a whisk to blend the miso, sake, Mirin, ginger, garlic and syrup, I used my nutribullet. Pour it into a heavy-duty zip-lock bag and set aside.
Trim any excess fat off the pork and then place them in the bag. Move them around to be sure they’re well coated with the marinade, and then gently press any air out of the bag and seal it. Let the pork marinate in the refrigerator for about 1 hour.
Heat a skillet to a medium heat.
Take pork out of bag and allow a little of the excess marinade to drip off, but not too much.
Cook in skillet on each side until the pork is cooked through, probably no more than 15 to 20 mins, remember it is acceptable to eat pork slightly pink nowadays so don’t cook it until it’s dry and tough.
I served them with tray baked vegetables but can also be served with slaw with a lime dressing, https://sugarfreemeuk.com/2018/05/08/tasty-slaw/
Per pork steak
Calories – 425
Carbs – 1g
Fibre – <0.5g