Miso & Cider Boneless Pork Ribs Stew

By Charmaine
January 29, 2018
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Miso & Cider Boneless Pork Ribs Stew


Author Notes: This is a warm and cozy dish, combining white miso and apple cider. I love using white miso in my cooking but usually you'd only need a couple of tablespoons of it and it usually comes in a big tube or bag. That's why I am always thinking of ways to cook with white miso. It is such a versatile ingredient that gives your dishes a subtle sweetness and great flavour!Charmaine

Serves: 2-4

  • 1 pound boneless pork ribs
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and cut into chunks
  • 1 bay leaf
  • 3 tablespoons white miso
  • 60 milliliters brandy
  • 3 tablespoons soy sauce
  • 125 milliliters apple cider
  • 240 milliliters chicken stock
  • 2 teaspoons brown sugar
  • salt and black pepper to taste
  • Garnish: thinly sliced leeks and toasted sesame seeds
  1. 1. Pat dry and season the pork ribs with salt and black pepper.
  2. 2. In a large pot, heat up olive oil and brown the pork in batches on all sides. Transfer pork to a plate.
  3. 3. Pour out excess fat. Add in chopped onion and leeks. Saute for 10-15 minutes or until soft and golden brown.
  4. 4. Add in garlic, chopped carrots and bay leaf. Cook for another 3 minutes. Add in miso and stir until vegetables are coated.
  5. 5. Deglaze the pan with brandy.
  6. 6. Add the pork (including any juices in the plate) back into the pot. Stirring to make sure the pork pieces are nestled between the vegetables.
  7. 7. Add in soy sauce, apple cider and chicken stock.
  8. 8. Bring it to a boil and lower the heat. Covered and let simmer for an hour or until pork is tender and carrots are soft.
  9. 9. If the sauce is too thin, transfer pork to a bowl first and let the sauce boil down until desired consistency. Season with brown sugar, salt and black pepper.
  10. 10. Add pork back into the pot to heat through if you’ve took them out to reduce the sauce. Ladle in bowls and garnish with sliced leeks and toasted sesame seeds. Serve with hot rice.

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