If you’re looking for a comforting, hearty dish, my Miso Pork Stew is the perfect recipe to try! This Japanese-style stew combines tender pork belly, nutritious Japanese vegetables, and a rich miso broth, creating a bowl of warmth and flavor that’s ideal for the colder months! It’s easy to make and full of creamy, savory goodness – I promise you’ll want to make this one again and again!
Table of Contents
Why I Love This Recipe
I crafted this Miso Pork Stew with the perfect balance of hearty Western-style slow cooking and traditional Japanese miso flavors! What I really love about this recipe is how it’s a one-pot wonder where tender pork belly, cooked low and slow just like in my Asian Oxtail Soup, is combined with Japanese-inspired vegetables and finished with savory miso paste, drawing inspiration from my Miso Stew and Japanese Tonjiru Soup!
The result is a creamy, bold stew packed with umami, natural richness, and a touch of sweetness from the vegetables – perfect for a cozy main dish that pairs beautifully with a bowl of rice! If you’re looking for a comforting and easy-to-make meal bursting with Japanese flavors just like classic Japanese Nikujaga, this is the recipe for you! Trust me, once you try it, you’ll want to make this stew all winter long!
Ingredients
Ingredients
- Pork Belly – skinless and about 10-12 inches in length, 2-inch in width cut into bite size pieces.
- Salt – sea salt preferred.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. The sake helps eliminate the gaminess from the pork.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Onion – yellow or brown onion, chopped
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base stock of the stew.
- Cabbage – standard green cabbage chopped. Helps add the creaminess and heartiness to the base of the stew.
- Tofu– I recommend using firm tofu for this recipe, but you can also opt for soft or extra firm tofu depending on your preferred texture. Drain and cut it into cubes.
- Carrot – peeled and chopped.
- Daikon – Japanese radish found at Asian grocery stores. Soak in water before using to reduce the bitterness found in daikon and cut into cubes.
- Miso – awase brown Miso works best but can sub with white miso or red miso. Used as the base flavor of the stew.
- Green Onions – fresh and chopped used for garnish and pairing with the sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Essential Kitchen Equipment
- Dutch Oven (recommended)
- Pressure Cooker (highly recommended)
Directions
☑ Before Getting Started
Make sure to Use a Large Pot to ensure there’s enough surface area for the pork belly to slow cook evenly.
Step 1 Peel the skin off the daikon and cut it into cubes as shown. Place the cubes in water for 5 minutes to allow the bitterness to dilute. Drain the water and set aside.
Step 2 Chop cabbage, carrots and tofu into bite size pieces and set aside.
Step 3 Cut the pork belly into bite-sized pieces and seasoning generously with salt.
🧂 Seasoning Pro Tip
To ensure the seasoning is evenly distributed, Season the Pork Belly from a Higher Up. This simple technique helps the seasoning cover the meat more evenly.
Step 4 Heat 1/2 tbsp of cooking oil in a large Dutch oven or pot over high heat. Once the oil is hot, add the pork belly and sear it on all sides until browned, about 3-4 minutes. Add in the Japanese sake, cook for 30-45 seconds then remove the pork belly and set aside.
Step 5 In the same Dutch oven or pot, add the chopped onions and sear until golden brown, about 1-2 minutes.
Step 6 Next, pour in the dashi, chopped cabbage, and seared pork belly. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 1 hour.
⚡ Shortcut Pro Tip
For a quicker method, Use a Pressure Cooker like an Instant Pot to cook the pork belly. This will reduce the cooking time to just 25 minutes under high pressure, making the process much faster.
Step 7 After the pork belly has slow-cooked, add the chopped carrots, cubed tofu, and daikon. Cook for another 15 minutes, covered.
Step 8 Finally, add the miso paste and stir until it melts into the broth. Top with sliced green onions before serving.
🥢 Miso Pro Tip
You may need to adjust the amount of miso depending on how much dashi has evaporated during the slow cooking process. The ideal ratio is 1 tbsp of Miso Per Cup of Liquid. Once the miso is added, do not allow the stew to boil to maintain the natural umami flavors.
Recipe Variations
If you’re looking to switch up the meat, you can easily adapt this recipe by using chuck roast beef to create my Miso Stew, for a richer, heartier variation!
Pairing Recommendations
Pair this stew with Japanese sides like my Garlic Butter Enoki Mushrooms, which add a rich, savory contrast to the hearty stew, or a Hiyashi Wakame Salad for a lighter, refreshing alternative. To complement the dish further, serve it alongside a light protein such as my Tako Carpaccio or Japanese Style Boiled Squid.
Frequently Asked Questions
Can I make this stew ahead of time?
Absolutely! This stew actually tastes better the next day, as the flavors continue to develop. Just store it in an airtight container in the fridge.
Can I add other vegetables to the stew?
Yes! Feel free to add potatoes, mushrooms, or any root vegetables you like. Just make sure to adjust the cooking time accordingly.
How do I adjust the seasoning if it's too salty?
If it’s too salty, add a little more dashi to balance it out.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. This will keep the stew fresh for 5-7 days.
Other Recipes You Might Like
- Japanese Chicken Noodle Soup Hot Soba
- Japanese Meatball Soup
- Japanese Napa Cabbage Soup
- Japanese Chicken Soup
Watch How To Make It
Miso Pork Stew
Ingredients
- 2 lbs Pork Belly
- 1 tsp Salt
- 2 tbsp Japanese Sake
- 1/2 tbsp Cooking Oil neutral, high temp
- 1/4 Cup Onions chopped
- 6 1/4 Cups Dashi
- 3 Cups Cabbage chopped
- 14 oz Tofu soft or firm
- 1 Cup Carrots chopped
- 1 Cup Daikon chopped
- 6 tbsp Miso
- 1 Stalk Green Onions
Instructions
- Gather all the ingredients.
- Peel the daikon and cut it into cubes. Soak the cubes in water for 5 minutes to reduce the bitterness. Drain and set them aside.
- Chop the cabbage, carrots, and tofu into bite-sized pieces and set them aside.
- Cut the pork belly into bite-sized pieces and season generously with salt.
- Heat 1/2 tablespoon of cooking oil in a large Dutch oven or pot over high heat. Once the oil is hot, add the pork belly and sear on all sides until browned, about 3-4 minutes. Add in the Japanese sake, cook for 30-45 seconds then remove the pork belly and set it aside.
- In the same pot, add the chopped onions and cook for 1-2 minutes until golden brown.
- Pour in the dashi, chopped cabbage, and seared pork belly. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
- Once the pork belly is tender, add the chopped carrots, tofu, and daikon. Cook for another 15 minutes, covered.
- Stir in the miso paste until it melts into the broth. Top with sliced green onions before serving.
Nutrition
*Values Based Per Serving