GRILLED MISO PORK WITH EDAMAME SALAD

SERVES 4 PREP 15 MINS + MARINATING COOK 25 MINS

• 1/3 cup mirin

• 2 tbsp white miso

• 1 tbsp grated ginger

• 2 tsp brown sugar

• 2 garlic cloves, crushed

• 1 tsp soy sauce

• ½ tsp sesame oil

• 500g pork fillet

• 1 tbsp peanut oil

EDAMAME SALAD

• 454g packet edamame, blanched, podded

• 3 witlof, leaves separated

• 1 bunch radish, very thinly sliced

• 1 orange, segmented, juice reserved

• 2 tsp rice-wine vinegar

• 2 tbsp black sesame seeds 1 In a shallow non-metallic dish, combine mirin, miso, ginger, sugar, garlic, soy sauce and sesame oil.

Add pork, turning to coat. Marinate 30 mins.

2 Remove pork from marinade. Transfer liquid to a saucepan. Bring marinade to boil over medium heat, then reduce to low and simmer 3 mins. Set aside. Preheat oven to 180°C. 3 In a frying pan, heat peanut oil on medium. Cook pork 8-10 mins, turning to brown on all sides. Transfer to an oven tray, bake 8-10 mins until cooked through. Set aside, loosely covered with foil, 5 mins.

4 EDAMAME SALAD In a bowl, combine edamame, witlof, radish and orange. In a jug, whisk juice and vinegar together and season. Drizzle over salad and sprinkle with sesame seeds.

5 Serve pork sliced with salad and drizzled with miso sauce.