To make my ‘Spicy Meat Sauce’, I use Red Miso (dark coloured Japanese Miso) and Soy Sauce. The other day I added Hoisin Sauce as well, just because I needed to use it up. The sauce was so good and inspired me to make this Pork Sauce. This meat sauce can be enjoyed with freshly cooked Rice, or Noodles such as Udon and Spaghetti. You can wrapped it with some salad in Tortilla or Rice Paper, too. This is a very versatile meat sauce.

Makes

4 Servings

Ingredients

1-2 teaspoons Oil *I used Canola Oil
500g Pork Mince
1-2 cloves Garlic *finely chopped
1 small piece Ginger *finely chopped or grated
1 pinch Chilli Flakes *optional
1 small Carrot *coarsely grated
4 Shiitake Mushrooms *optional, finely chopped
4 Spring Onions *finely chopped, save some for topping
Salt & Pepper

Sauce
1 tablespoon Dark Colour Miso *e.g. Red Miso
1/2 to 1 tablespoon Sugar *alter the amount to suit your taste
1/4 cup Hoisin Sauce
2 tablespoons Sake (Rice Wine)
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Potato Starch OR Corn Starch

Method
  1. Combine all the Sauce ingredients in a measuring jug or bowl.
  2. Heat Oil in a large frying pan over medium high heat. Cook Pork Mince, Garlic, Ginger and Carrot (and Chilli Flakes), stirring and breaking up the Mince. When Pork changed the colour, add Spring Onions and Shiitake, and stir-fry until all vegetables are soft. Lightly season with Salt & Pepper.
  3. Before you add the sauce to the pan, stir it well. Then add the sauce to the pan, and bring to the boil, stirring, and cook until the sauce is thick. *Note: If you want more saltiness, add some Soy Sauce.
  4. Serve with freshly cooked Noodles OR Rice. Today I enjoyed it with Udon Noodles with some Cucumber. I sprinkles with some Shichimi (Japanese Chilli Spice Mix) and the saved Spring Onion.