Miso Chilli Pork Chops with Kumquat Mizuna Salad


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

In Takayama, Japan, the mountainous area famous for its sake and Hida beef, I discovered the wonders of grilled beef with miso. Its grass-fed cattle produce the much prized, fat-laced meat and the local restaurants charcoal grill it with lashings of nutty miso and chilli paste. Inspired by such a treat, I decided to try it on other meats like these pork chops. It’s a big return for something so simple.

Prep 10 minutes, plus 30 minutes marinating
Cook 10 minutes


  • 2 tbsp miso
  • 2 tsp Japanese or other light soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tbsp hot chilli sauce
  • 4 large pork chops with bone attached
  • vegetable oil, for brushing

Kumquat Mizuna Salad

  • 100 g ( oz) mizuna or wild rocket (arugula)
  • 1 shallot, very thinly sliced
  • 4 kumquats
  • 2 tsp sesame seeds, toasted
  • 1 tbsp yuzu juice
  • 1 tsp sesame oil


To make the marinade, in a small bowl mix together the miso, soy, rice vinegar, honey and chilli sauce. Spread both sides of the pork with some of the marinade and leave the rest for a dipping sauce. You can marinate the chops for 30 minutes or up to overnight, covered and refrigerated.

To make the kumquat mizuna salad, in a salad bowl mix together the mizuna and shallot. Slice the kumquats in half, remove the flesh and seeds and then finely slice. Add to the salad. Sprinkle over the sesame seeds. Mix the yuzu and sesame oil together in a bowl and save to dress the salad right before eating.

Preheat an outdoor grill or chargrill pan. Drain the pork and brush with oil. Grill the pork for 3–4 minutes each side, depending on the thickness. Remove and let rest under foil for 5 minutes.

Serve the chops with the salad and reserved sauce.