Kwoklyn Wan’s miso saucy pork recipe

Miso is naturally packed full of umami; when combined with tangy tomato ketchup and succulent pieces of pork this dish delivers with every single mouthful.

miso pork
Sam Folan

SERVES 2

1 egg
Pinch of salt
350g diced lean pork
250ml vegetable oil
2 spring onions, cut into thin diagonal strips

FOR THE SAUCE
2 tsp cornflour
125ml tomato ketchup
125ml dry red wine
1 tsp miso paste
1 tsp light soy sauce
Pinch of white pepper

  1. Combine the ingredients for the sauce in a bowl, mix well and set to one side.
  2. Beat the egg and a pinch of salt in a large bowl, add the pork and massage the egg into the meat.
  3. Heat the oil in a wok over a high heat and fry the pork pieces for 4–5 minutes, stirring regularly to ensure even cooking and browning. Transfer the pork to a wire rack or a plate lined with kitchen paper, then carefully tip the excess oil from the wok into a heatproof bowl to use in another recipe (once cool, strain to remove any residue).
  4. Return the pork to the wok over a high heat, give the sauce mixture a quick stir and add to the wok. Bring to the boil and cook for a further 2–3 minutes to allow the sauce to thicken. Once the pork is fully cooked through, transfer to a serving plate and garnish with the chopped spring onions.

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1o minute Chinese takeaway


Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.