Miso with rice vinegar, soy, honey and mustard, and BAM…you have a sauce smothered, pork neck, soba noodle stir fry, with a crunchy slaw and juicy charred pineapple, finished with toasted sesame seeds and fresh chilli. The professionals call it an “umami tsunami”.
Miso Pork Stir Fry
Miso Pork Stir Fry
with soba noodles, slaw & charred pineapple
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Asian Dressing
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Miso Paste
- Pineapple Rings
- Pork Neck Steak
- Shredded Cabbage & Julienne Carrot
- Soba Noodles
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOASTY
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the miso paste in a bowl, pour in the Asian dressing and whisk to combine.
WE WANT NOODLES SO-BA(D)
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
CHAR
Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Pat the pork neck steak dry with paper towel. Increase the heat to medium high, add another drizzle of oil if necessary. When hot, cook the pork for 4-6 minutes per side, depending on the thickness until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Thickly slice and lightly season.
STIR & FRY
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the sliced chilli (to taste) for 1-2 minutes until fragrant. Add ½ of the shredded cabbage and julienne carrot and fry for 1-2 minutes until slightly wilted but still crunchy. Add the pork slices and the miso-Asian dressing, then let reduce slightly for 2-3 minutes. Toss through the soba noodles to heat through for 1-2 minutes. Place the remaining cabbage and carrot in a bowl with a drizzle of olive oil and seasoning.
TANOSHI
Make a bed of the dressed slaw, top with loaded stir fry and drizzle over any sauce from the pan. Top with the charred pineapple rings, toasted sesame and any remaining fresh chilli. Tanoshī - enjoy!
White Sesame Seeds - 5ml
Miso Paste - 5ml
Asian Dressing - 40ml
Soba Noodles - 50g
Pineapple Rings - 2
Pork Neck Steak - 160g
Garlic Clove - 1
Fresh Chilli - 1
Shredded Cabbage & Julienne Carrot - 150g
TOASTY
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the miso paste in a bowl, pour in the Asian dressing and whisk to combine.
WE WANT NOODLES SO-BA(D)
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
CHAR
Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Pat the pork neck steak dry with paper towel. Increase the heat to medium high, add another drizzle of oil if necessary. When hot, cook the pork for 4-6 minutes per side, depending on the thickness until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Thickly slice and lightly season.
STIR & FRY
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the sliced chilli (to taste) for 1-2 minutes until fragrant. Add ½ of the shredded cabbage and julienne carrot and fry for 1-2 minutes until slightly wilted but still crunchy. Add the pork slices and the miso-Asian dressing, then let reduce slightly for 2-3 minutes. Toss through the soba noodles to heat through for 1-2 minutes. Place the remaining cabbage and carrot in a bowl with a drizzle of olive oil and seasoning.
TANOSHI
Make a bed of the dressed slaw, top with loaded stir fry and drizzle over any sauce from the pan. Top with the charred pineapple rings, toasted sesame and any remaining fresh chilli. Tanoshī - enjoy!
White Sesame Seeds - 10ml
Miso Paste - 10ml
Asian Dressing - 80ml
Soba Noodles - 100g
Pineapple Rings - 3
Pork Neck Steak - 320g
Garlic Cloves - 2
Fresh Chilli - 1
Shredded Cabbage & Julienne Carrot - 300g
TOASTY
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the miso paste in a bowl, pour in the Asian dressing and whisk to combine.
WE WANT NOODLES SO-BA(D)
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
CHAR
Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Pat the pork neck steak dry with paper towel. Increase the heat to medium high, add another drizzle of oil if necessary. When hot, cook the pork for 4-6 minutes per side, depending on the thickness until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Thickly slice and lightly season.
STIR & FRY
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the sliced chilli (to taste) for 1-2 minutes until fragrant. Add ½ of the shredded cabbage and julienne carrot and fry for 2-3 minutes until slightly wilted but still crunchy. Add the pork slices and the miso-Asian dressing, then let reduce slightly for 3-4 minutes. Toss through the soba noodles to heat through for 1-2 minutes. Place the remaining cabbage and carrot in a bowl with a drizzle of olive oil and seasoning.
TANOSHI
Make a bed of the dressed slaw, top with loaded stir fry and drizzle over any sauce from the pan. Top with the charred pineapple rings, toasted sesame and any remaining fresh chilli. Tanoshī - enjoy!
White Sesame Seeds - 15ml
Miso Paste - 15ml
Asian Dressing - 120ml
Soba Noodles - 150g
Pineapple Rings - 5
Pork Neck Steak - 480g
Garlic Cloves - 3
Fresh Chillies - 2
Shredded Cabbage & Julienne Carrot - 450g
TOASTY
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the miso paste in a bowl, pour in the Asian dressing and whisk to combine
WE WANT NOODLES SO-BA(D)
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking.
CHAR
Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Pat the pork neck steak dry with paper towel. Increase the heat to medium high, add another drizzle of oil if necessary. When hot, cook the pork for 4-6 minutes per side, depending on the thickness until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Thickly slice and lightly season.
STIR & FRY
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the sliced chilli (to taste) for 1-2 minutes until fragrant. Add ½ of the shredded cabbage and julienne carrot and fry for 2-3 minutes until slightly wilted but still crunchy. Add the pork slices and the miso-Asian dressing, then let reduce slightly for 3-4 minutes. Toss through the soba noodles to heat through for 1-2 minutes. Place the remaining cabbage and carrot in a bowl with a drizzle of olive oil and seasoning.
TANOSHI
Make a bed of the dressed slaw, top with loaded stir fry and drizzle over any sauce from the pan. Top with the charred pineapple rings, toasted sesame and any remaining fresh chilli. Tanoshī - enjoy!
White Sesame Seeds - 20ml
Miso Paste - 20ml
Asian Dressing - 160ml
Soba Noodles - 200g
Pineapple Rings - 6
Pork Neck Steak - 640g
Garlic Cloves - 4
Fresh Chillies - 2
Shredded Cabbage & Julienne Carrot - 600g