Creamy Chili Miso bowl with Crispy Pork
Directions
- 1Mix the ground pork with mirin, ginger, garlic, and sesame oil.
- 2Let marinate for 15 minutes.
- 3Whisk together the coconut milk, chicken stock, soy sauce, sesame paste, miso paste, rice vinegar, lime juice, sugar, and chili oil.
- 4Bring the soup base gently to a simmer, then keep warm.
- 5Cook noodles or rice according to package directions.
- 6Steam or blanch the greens and set aside.
- 7Heat a wok over medium-high heat.
- 8Add 1 tbsp sesame oil or oil of choice to the wok.
- 9Add the marinated pork to the wok.
- 10Cook the pork until deeply browned and crispy.
- 11Add the spicy bean sauce and cook for 1 more minute.
- 12Remove pork from heat.
- 13Assemble bowls with rice or noodles.
- 14Ladle over the hot broth.
- 15Top with crispy pork, greens, scallions, and crushed peanuts.
- 16Finish how you like.
Ingredients
- 8 oz ground pork
- 1 tbsp mirin
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tbsp black bean sauce
- 2 cloves minced garlic
- 2 tbsp soy sauce
- 2 tbsp sesame paste
- 1 tbsp rice vinegar
- 1 tsp lime juice
- 3 tbsp white miso paste
- 0.5 tsp sugar
- 1 tbsp chili oil
- 2 cups chicken stock
- 1 can coconut milk
- Noodles or rice, cooked per package directions
- 2 handfuls leafy greens (spinach, baby bok choy, or Chinese broccoli)
- 2 chopped scallions
- Crushed peanuts
Equipment
wok
Tips
- You can swap pork for any other protein, including tofu.
- Make extra for leftovers.
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