Sake Miso Pork Steak
Cooking pork chops is an art. The marinating is one part that involves time and the cooking part is time sensitive. Grill too long and you won't get the perfect texture. Too little and it doesn't pack enough flavour. Or worse, undercooked. You don't want an undercooked pork. It's actually not safe for consumption. There is a universal rule I learnt. And it's cooked to perfection in just 10 minutes!
Everyone loves a well marinated piece of pork chop. They take time, usually overnight in the fridge but so worth it when it becomes the party in your mouth. Sake here in the US is fairly affordable. And Miso paste comes in a big tub and I can never finish using it if all I do is make Miso soup with them. They are a great source for marinade over salt and other processed store bought sauces. And Miso is one of those things that are actually good for you.
The trick I've learnt about marinating meats is that you need to leave as little air as possible in contact with the meat. Meaning that you want the meat to be as much soaked in the marinating liquid as possible. In a Masterchef Australia episode with special guest Nigella Lawson, she used a ziplock bag to marinate her meat. How genius! All you need to do is to squeeze out as much air as possible and leave the liquid pretty much hugging the meat in the bag. It's changed me forever. Marinating now always involves ziplock bags ever since.
And the pan grilling? According to pork.com.au, it is a 6-2-2 rule. Grill 6 mins on one side, then turn over grill for 2 mins then let rest for 2 mins. Super easy rule to remember. 10 minutes to cook the perfect pork!
So here goes. Marinade amount is good for 1.5 lbs of pork steak or 4 pork steaks.
What you will need (for the marinade)
150ml | ½ Cup + 2 Tbsp Sake
50 ml | 3 Tbsp + 2 tsp Mirin
2 Tbsp Miso paste
1 Tbsp Seeded Mustard
1 Tbsp Brown sugar
1 Tbsp Molasses
Stir all marinade ingredients well to combine in a small bowl or measuring cup.
Place pork chop into a zip lock bag large enough to hold all pork chops. Or divide accordingly.
Pour marinade into the ziplock bags with the pork chops and seal, removing as much air as possible so that the pork chop sits in a vacuum-like bag.
Place in the fridge to marinate overnight or for at least 3 hours.
In a cast iron pan over medium heat, sear one side of the pork chop for 6 minutes, leaving most of the marinade liquid in the bag.
Turn over for 2 minutes while pouring rest of marinade right after flipping.
Let rest for 2 mins before serving.
You can deglaze the pan further if the marinade has dried out to make more gravy of you like.
Serve with your favourite side.