- prep80 MIN
- cook35 MIN
- ¼ cup Shiro Miso (white miso)
- 2 tbsp tamari or soy sauce
- 2 tbsp sake, Chinese cooking wine or dry white wine
- 1 tbsp maple syrup
- 2 (about 400g each) pork fillets, trimmed
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 2cm piece ginger, finely chopped or grated
- 1 red chilli (optional), finely chopped
- 1 bunch broccolini, ends trimmed
- 1 cup bean sprouts, trimmed
- 1 cup black or brown rice
Divide the black rice between plates, top with a handful of bean sprouts. Slice the pork, place onto plates with greens. Drizzle with the miso sauce and serve.
This is one of my personal favourites. I’m hooked on miso and its versatility! It gives a wonderful depth of flavour and here I’ve teamed it with my favourite pork cut, the fillet or tenderloin.
You can use brown rice of course, but black rice is fabulous. The colour comes from the high levels of protective polyphenols and as a wholegrain rice it also provides fibre, B group vitamins and more. You’ll find it in major supermarkets and Asian grocers.
- In a ceramic or glass dish large enough to hold the pork fillets, combine the miso, tamari, sake or wine and maple syrup. Whisk with a fork until combined and add a splash of water if it is too thick. Add the pork fillets and spoon over the marinade to coat. Cover, place in the fridge and leave to marinate for at least an hour, longer if you have time. Remove the pork from the fridge 15 minutes before you are ready to cook.
- Place the black rice in a saucepan with 3 cups water. Place over high heat and bring to the boil uncovered. Reduce the heat to low and when the water is just simmering, cover with a lid and leave to cook for about 35 minutes or until all the water is absorbed and the rice is tender. Turn off the heat, keep covered and let the rice sit for 5 minutes. Alternatively, you can cook in a rice or grain cooker.
- When the rice is 15 minutes away from being ready, heat a large non-stick frying pan or the barbecue over medium heat. Lift the pork from the marinade and cook over a medium heat for about 10 minutes, turning occasionally. Turn off the heat, cover with foil to keep warm to allow the meat to rest for 5-10 minutes.
- Pour the marinade into a small saucepan. Bring to the boil over high heat. Reduce the heat and simmer for a few minutes. If sauce is too thick, add a little warm water.
- In the meantime, heat a wok or large frying pan over high heat. Heat the oil garlic, ginger and chilli (if using) and fry for 30 seconds. Add the greens and tossing regularly until greens are tender.