Japanese Miso-Glazed Smoked Pork
White shiro miso is combined with mirin, sake, and ginger to create a complex glaze that develops an irresistible umami crust during smoking. The pork absorbs the slightly sweet, salty, and fermented notes beautifully. An elegant fusion recipe for discerning palates.
Ingredients(for 1 kg)
Instructions
Prepare marinade & marinate
8-12 hoursCombine all ingredients into a smooth paste. Rub onto meat and marinate covered in the refrigerator for 8-12 hours.
Preparation
30 minutesRemove meat from refrigerator, wipe off excess paste, and allow to rest for 30 minutes. Preheat smoker to 110-120 °C.
Smoking
4-6 hoursSmoke meat without glaze until internal temperature reaches 65 °C. Then brush with fresh miso glaze every 20 minutes until 72-74 °C is reached.
Resting & Plating
10 minutesRest meat uncovered for 10 minutes. Slice thinly and garnish with sesame seeds and spring onions.
Pro Tip
Miso glaze burns quickly at high heat – monitor temperature carefully and never smoke above 125 °C.
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