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Ground Pork with Ginger and Miso

Ground Pork with Ginger and Miso

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Japanese nikumiso is considered a sauce, topping or small dish to accompany steamed rice and vegetables. This is our riff, and it requires only a small handful of high-impact ingredients and a few minutes of cooking to infuse ground pork with deep, umami-rich flavor. White miso is sweeter and milder than bolder, more assertive red miso; use whichever you prefer, or mix them if you happen to have both. Serve on steamed short-grain rice, on simply cooked cooked vegetables such as roasted eggplant or even in lettuce leaves.

Ingredients
  • 3

    tablespoons minced fresh ginger

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 3

    tablespoons neutral oil

  • 3

    tablespoons white miso OR red miso OR a combination

  • 1½

    pounds ground pork

  • 3

    tablespoons mirin

  • 2

    tablespoons soy sauce

  • Optional garnish: Toasted sesame seeds

In a 12-inch nonstick skillet over medium-high, cook ginger and scallion whites in the oil, stirring, until fragrant. Add the miso and cook, stirring constantly, until the miso darkens slightly. Add the pork, mirin, soy and ⅓ cup water, then cook, stirring to break up the meat, until the liquid evaporates and the meat begins to crisp. Remove from the heat and stir in 2 tablespoons water. Serve sprinkled with the scallion greens.

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