I love meat cooked in Korean hot bean paste or Japanese miso paste. It gives a very lovely flavour to meat dishes. I remember a vegetarian friend of mine cooks miso soup everyday. It’s very delicious. I had a pack of belly pork in my fridge that needs to be used up.
I know many would avoid belly pork because of it’s high fat and quickly relate it to high cholesterol. But if we eat meat in moderation, eat a lot of vegetables and fruits, exercise a lot, cut down on stress and smile more, we will have less to worry about cholesterol and other sicknesses. Try to eat food as close to nature (meaning in it’s original form) as possible for better health. For example, choose fresh meat to canned, processed meat, butter to margarine, fresh fruits to canned fruits, pure sea salt to table salt, olive oil to vegetable oil, pure cane sugar or honey to artificial sweetener……and the list goes on. If you really need to, don’t eat it too often.
I remember I saw a chicken dish cooked with miso at Ann’s blog, Anncoo. It looks very delicious. So there I went…everything in a pot to be braised….just what I like best…easy and simple!
Miso paste is fermented beans and is one of the healthiest food. It is widely used in Chinese and Japanese cuisines. It is high in vitamins, minerals and enzymes.
Here’s my braised pork with miso paste recipe. It’s very simple and easy to cook. It’s very delicious with rice. Add more sugar if you like it sweeter.
600g belly pork (cut into bite size pieces)
2 medium potatoes (peel and diced)
2T miso paste
1T light soya sauce
2T dark soya sauce
a few slices of ginger
Cut belly pork into bit size pieces. Put into a pot with all the seasonings.
Add potato and water and cook using medium heat until the pork is soft. Stir one or 2 times in between cooking just to make sure it’s not burnt at the bottom. Add more water if needed. Adjust seasoning according to your taste. Dish it up and serve hot. This is a very delicious dish to go with rice. You can cook more and keep in the fridge. The flavour develops overnight and tastes better the next day.
I did not add any oil as the belly pork is oily enough. I also did not add any corn flour mixture to thicken as the potatoes are soft and give a thickening effect.
Do you use bean paste in your cooking? What is our favourite dish with bean paste? Please share, add and comment in the comment box below.
Other recipes with Korean bean paste that you may be interested in:
Fried Korean Kimchi Chicken
Fried And Delicious Fried Lamb With Bean Paste
Chili Salmon With Hot Bean Paste
Spicy Seafood Kimchi Soup
Chicken and Chinese Cabbage Stir Fry With Hot Bean Paste
Spicy Aromatic Baked Chicken
Quote of the day……
“Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude.”