Recipe of Speedy Delicious Okinawan Pork Miso Paste

Delicious Okinawan Pork Miso Paste.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, delicious okinawan pork miso paste. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Delicious Okinawan Pork Miso Paste is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Delicious Okinawan Pork Miso Paste is something which I've loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook delicious okinawan pork miso paste using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Delicious Okinawan Pork Miso Paste:

1. {Get 100 grams of Miso (Whatever type you like! I recommend using barley miso).
2. {Get 100 grams of Pork belly (block).
3. {Take 50 grams of Sugar (any type you like! I recommend dark brown sugar).
4. {Get 1 tbsp of Sake.
5. {Prepare 1/2 tbsp of Mirin.

Steps to make Delicious Okinawan Pork Miso Paste:

1. Cut the pork belly into 5 mm dice. If you want to get rid of some of the fat in advance , you can boil the block of meat before dicing it for a little while..
2. Heat a frying pan and add the cubed pork belly. Start cooking it over medium heat until the color of the meat changes, then stir fry patiently over low heat to make the fat come out. Watch the heat level! After the pork is cooked through, keep stir frying over low or low-medium heat. If no fat is coming out of the meat raise the heat a bit, then lower it again when the fat starts coming out..
3. The more you stir fry the meat, the more fat will come out. The meat will become quite hard though, so stop when you like. If you think there's too much fat, pat dry with paper towels. However, the fat does adds shine to the miso paste, so if there's too little of it, it won't taste good, so please note that..
4. When there's enough fat in the pan add the miso and mix well with the meat. Add the sugar, sake and mirin to the pan, and mix and blend with a spatula taking care to not let it burn. Watch the heat level! Work patiently over low heat..
5. The flavor changes depending on the type of miso and sugar you use. I used a blend of barley miso and rice miso, and dark brown sugar. Barley miso is rather sweet, so I recommend it if you like a sweet flavor. If you prefer salty miso, you may want to add more sugar..
6. The paste will gradually become drier as the moisture evaporates. Keep stir frying and blending the paste until it's the consistency you like. It will harden a bit when cooled, so you can stop when it's still rather loose! If excess fat leeches out of the paste, you can remove it with paper towels..
7. When the paste has cooled, put it into storage jars that have been sterilized in boiling water, and store in the refrigerator. It will keep for quite a long time. When it's chilled the fat may congeal and turn white, but don't worry about it. This recipe makes about 1 small jam jar full..
8. When it's become cold and hardens in the refrigerator, take out what you need and microwave for 10 to 15 seconds to soften it. It will become just as shiny and soft as if it were freshly made..
9. I tried making it with 100% barley miso. It was less salty than using blended miso, and I preferred it this way. So sweet-salty and delicious!.
10. On top of hot rice! I'll eat too much rice!.

So that's going to wrap this up for this exceptional food delicious okinawan pork miso paste recipe. Thanks so much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!