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Gingered Miso Pork

A take on a popular local favorite. Be sure to have lots of rice ready to serve along side this dish. Great served with some Chinese steamed buns as well.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 35-40 minutes | Ready In: 50-55 minutes
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US Metric

2 ½-3 lbs. pork butt or shoulder, 2-inch cubes- picture

Water as needed

2-3 TB vegetable oil

3 ½ c. water

2 c. white miso

½ c. agave nectar

¼ c. brown sugar

3 TB ginger juice>

3 TB sake

Ginger Juice:

4-inches ginger, unpeeled

2 TB water


A Taste of Hawaii Cookbook

A Taste of Hawaii Cookbook

Cooking Process:

*Ginger Juice: Cut ginger into 1-inch pieces. Place in a blender or food processor. Process until smooth; slowly adding water to bring to liquid puree consistency. Place ginger in a cheesecloth or muslin cloth and squeeze completely until no liquid remains. Optional to use ginger pulp for other use.


In a saucepan over medium high heat; cover pork with water. Bring to a boil. Lower heat; simmer 10-12 minutes. Remove pork; discard or strain broth for future use. Into saucepan over medium heat, brown pork in oil. Prepare in batches as necessary. Return pork into saucepan and cover with water, miso, agave nectar, sugar, ginger juice and sake. Lower heat; cook 20-25 minutes, stirring occasionally.

how to serve:
Serves 6-8.