Spicy Miso Ginger Pork Skewers

May 31, 2018
9 Ratings
Photo by Leith Devine
  • Prep time 1 hour 30 minutes
  • Cook time 45 minutes
  • Serves 4 to 6
Author Notes

I love the standard miso marinade but I wanted to make it a little spicier and more interesting, so I added garlic, ginger and some spice. I've used it on pork, fish, and chicken. It's a great variation on a classic. The dipping sauce adds an extra punch of spice. —Leith Devine

What You'll Need
  • Marinade
  • 2 pounds pork shoulder
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon grated ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 3 tablespoons miso paste
  • 1 tablespoon brown sugar
  • 2 tablespoons gochujang or sriracha sauce
  • 2 green onions, sliced finely
  • Dipping Sauce
  • 1 1/2 tablespoons gochujang or sriracha sauce
  • 1 teaspoon rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1 green onion, sliced
  1. For the pork: Cut the pork shoulder into 2-inch cubes and thread onto skewers.
  2. Make the marinade: Mix all the ingredients together and make sure they're well combined. There should be no lumps of miso, and the sugar should be dissolved. Marinate the pork for at least 1 hour or overnight in the fridge.
  3. Grill the skewers over indirect heat until internal temperature reaches 145° F, approximately 45 minutes. They need to be watched carefully and turned 2 to 3 times because they can burn easily. Do not overcook or the pork gets tough—I've done it. (These could be made in the oven/broiler but are best on the BBQ.)
  4. Make the dipping sauce: Combine all ingredients and refrigerate before serving. Use more or less gochujang depending on your taste.

See what other Food52ers are saying.

  • Rey Compañeros
    Rey Compañeros
  • Leith Devine
    Leith Devine
  • Linda D
    Linda D

4 Reviews

Linda D. March 25, 2024
Thank you so very much for this delicious and flavorful dish, Leith.
Leith D. March 26, 2024
I’m happy you like it!
Rey C. September 3, 2023
Simple, delicious. Only, I can never remember what style miso is best for this.
Leith D. September 3, 2023
Thanks, I’m glad you like it! Either white or red miso is fine, the red tastes stronger. It’s your preference. Good luck!