Ingredient:
120g slice pork roast, about 10mm thick
40g steppen cheese
50 g miso
Method:
Make 3-4 cuts on the pork roast about halfway deep along the surface. This is to allow the miso to seep more fully into the meat. With a spatula, spread miso on each side of the pork. Wrap in cling film and refrigerate overnight, or up to 3 days. The longer the marinating time, the deeper the miso flavour will be.
Unwrap the pork and scrape off the miso. Place on a heat-resistant dish and slide under a pre-heated grill for about 4 minutes. Flip the pork over and top with slices of steppen cheese. Grill for a further 3-4 minutes, or until the cheese is melted and the pork is cooked through.
Serve with vegetables or pan-fried padron peppers with salt.
120g slice pork roast, about 10mm thick
40g steppen cheese
50 g miso
Method:
Make 3-4 cuts on the pork roast about halfway deep along the surface. This is to allow the miso to seep more fully into the meat. With a spatula, spread miso on each side of the pork. Wrap in cling film and refrigerate overnight, or up to 3 days. The longer the marinating time, the deeper the miso flavour will be.
Unwrap the pork and scrape off the miso. Place on a heat-resistant dish and slide under a pre-heated grill for about 4 minutes. Flip the pork over and top with slices of steppen cheese. Grill for a further 3-4 minutes, or until the cheese is melted and the pork is cooked through.
Serve with vegetables or pan-fried padron peppers with salt.
