Hi guys! I’ll be back tomorrow (Saturday) but still have some posts scheduled for Monday in case I don’t recover in time. Hopefully you haven’t missed me too much. Hopefully you understand that despite being swamped at work and wanting nothing more when I got home than to just curl into a fetal position and sleep peacefully, last week, before I left on vacation, I busted my butt to set up these scheduled posts. Hopefully 🙂
In any case, I’ve hesitated to post this recipe because, well, let’s face it. I don’t have any good pictures of the dish. But it tasted good, and lots of postive comments were made when I mentioned these in my bento (I actually made these specifically for bento). So I figure you guys want the recipe.
Right?
Well, too bad. There is no recipe. HAHA… I’m so mean, aren’t I? And you can’t get me! I’m in Napa Valley right now, sipping some wine, nibbling something yummy, maybe up in a hot air balloon. Nyah!!!
Fine, fine. Basically the same as the miso chicken I made, except with pork. Some miso, some honey, some mirin, into a gallon sized sandwich bag, squish it around to thin it down, then plopped the pork in and left that overnight, flipping it a couple times. Screaming hot pan, lowered the flame and finish it off. Since I made this for bento, I actually just cooked the outside and left much of the inside rarer than I would had I planned on eating it right away. This way, when I microwaved an individual pork chop in the morning, it would finish cooking the inside but wouldn’t become overcooked and dried out.
Happy eating!!!
Marie says
Hey Yvo,
I like this non-recipe (well, even if I don’t know what miso is… sorry, I’m French and I live in North Africa…) The thing with the microwave is clever, I’ll think about it for my lunches at work.
I hope you enjoyed your vacation, and that you didn’t meet any cockroach in California…
Rochelle says
🙂 I know I missed you!
Yvo says
Marie – no roaches in California, thankfully! Miso is a fermented soy bean paste, it makes a delicious marinade or a soup if you thin it out with water. It’s salty-sweet and is extremely versatile; if you have an Asian section in your local market or an Asian store in the area, they should stock miso (it’s almost as common as soy sauce, I’d guess). http://en.wikipedia.org/wiki/Miso Hope that helps! 🙂
Jenn says
Very nice. They look delish! Hope you had a lovely time in Cali, but I’m glad you’re back. 🙂