SITCHU MAGAZINE Wasabi-Miso Glazed Pork Chops with Smashed Pickled Cucumber Salad Juicy pork chops glazed with sticky wasabi-miso caramel, served with smashed pickled cucumber and steamed rice. Prep 15–20 mins | Cook 15 mins | Serves 4 Ingredients Method In a small bowl, whisk together the S&B Wasabi Paste, white miso, mirin, cooking sake, soy sauce, honey and sesame oil until smooth. Set aside. Lightly smash the cucumbers using the flat side of a knife until they crack into rustic pieces. Cut into bite-sized chunks and place into a bowl with the sea salt. Leave for 10 minutes, then drain away any excess liquid. Add the rice wine vinegar, soy sauce, caster sugar, sesame oil, spring onions and toasted sesame seeds to the cucumber. Toss well to combine and refrigerate for at least 15–20 minutes to lightly pickle while the pork cooks. Pat the pork chops dry and season lightly with salt and freshly ground black pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Add the pork chops and cook for 4–5 minutes on the first side until golden brown. If required, wipe away any excess fat from the pan. Turn the pork chops and add the butter. Continue cooking for 3–4 minutes, basting with the foaming butter until the pork is almost cooked through. Reduce the heat to low. Brush the pork generously with the wasabi-miso glaze, turning and brushing several times over 1–2 minutes until the glaze becomes glossy, sticky and lightly caramelised. Remove from the pan and rest for 5 minutes. Spoon the steamed rice onto serving plates. Top with the glazed pork chops and serve alongside the smashed pickled cucumber salad. Finish with white sesame seeds, extra spring onions and lime wedges, if using, with any remaining glaze spooned over the pork. Scan QR code to learn more The real takeaway here is how much S&B Wasabi Paste can do with very little effort. A spoonful brings heat, depth and freshness to glazes, marinades, dressings and sauces, turning familiar ingredients into something far more exciting. Keep a tube in the fridge and suddenly weeknight pork chops, grilled chicken, roast vegetables and even a quick noodle bowl have somewhere much better to go. Big flavour, one clever pantry staple, endless dinner potential. For the Wasabi-Miso Glaze 2 tbsp S&B Wasabi Paste 2 tbsp white miso paste 2 tbsp mirin 1 tbsp cooking sake 1 tbsp soy sauce 2 tsp honey 1 tsp sesame oil For the Pork 4 pork loin chops (180–200g each) Sea salt and freshly ground black pepper 1 tbsp vegetable oil 20g butter For the Smashed Pickled Cucumber Salad 2 Lebanese cucumbers 1 tsp sea salt 2 tbsp rice wine vinegar 1 tbsp soy sauce 2 tsp caster sugar 1 tsp sesame oil 2 spring onions, finely sliced 1 tbsp toasted white sesame seeds To Serve Steamed Japanese rice Extra sliced spring onions Lime wedges (optional)
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