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Ground Pork with Ginger and Miso

4 Servings

30 minutes

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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.



30 minutes


  • 3

    tablespoons minced fresh ginger

  • 4

    scallions, thinly sliced, whites and greens reserved separately

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Marian M.

Delicious! Had it with baked acorn squash. Great contrast of flavors.

Katherine K.

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!

Katherine K.

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!

Conor R.

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.