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Ground Pork with Ginger and Miso
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.
4
Servings
30 minutes
Ingredients
-
3
tablespoons minced fresh ginger
-
4
scallions, thinly sliced, whites and greens reserved separately
Reviews
June 18, 2024
Easy and delicious
Served it with beautiful lettuce leaves from the farmers market and a garnish of chopped cucumbers and cilantro. Delicious and savory without being heavy. Will make again and again.
February 10, 2023
Fast and satisfying
I adapted to one pound of ground pork and subbed brandy for mirin. Even with ground ginger instead of fresh (reduced to 2 teaspoons) it was still delicious. Don't worry if you don't get the pork brown enough before adding the liquids - I found that a few minutes of extra sauteing at high heat got it where it needed to be.
August 26, 2026
Simple and tastes great!
This recipe was easy to make. I used ground Turkey in place of pork. Roasted large chopped pieces of globe eggplant in the oven then added to recipe at the end. Served with rice. It was great!
Yummy! I only had a pound of pork so I reduced the ingredients by a third; I could tell my pork was pretty fatty. I sautéed it about 2/3s of the way and drained off almost a 1/4 cup of fat. Then proceeded with the recipe as written but reducing the initial oil a bit. This a very quick and very delicious. Served it over white rice with a side of asparagus, which also did well with the sauce. A keeper for certain!
Made this a second time last night. First time the pork came from a local organic farm and it was delicious; last night the pork came from Whole Foods. It had almost no flavor, not bad by any means but had I not made it so successfully once, last night’s outcome would have been discouraging. Quality of meat does make a difference!
Luckily we have a couple of high quality Asian supermarkets near us with great heritage Berkshire pork which makes all the difference. I’ve made this recipe as well as the soy marinated ground pork and they’re both a big hit with my family. Also, FYI, I used a combination of the red miso and yuzu miso from the Milk Street store and it’s a great mix.
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Delicious! Had it with baked acorn squash. Great contrast of flavors.