Spicy Miso Ginger Pork Skewers

By Leith Devine
May 31, 2018
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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

Serves: 4 to 6
Prep time: 1 hrs 30 min
Cook time: 45 min


  • 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.

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