Name: Japanese Miso-Glazed Pork Roast
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 8 servings
Cuisine: Japanese cuisine
Ingredients: 3 lb pork shoulder (bone-in or boneless); 1 cup white miso paste; 0.5 cup mirin; 0.5 cup sake; 2 tbsp ginger (freshly grated); 4 pcs garlic (cloves, minced); 2 tbsp soy sauce; 2 tbsp brown sugar (packed)

A thick slice of Japanese miso-glazed pork roast sits on a dark plate, glistening with a rich, dark glaze and garnished with vibrant green scallions.

This exquisite Japanese Miso-Glazed Pork Roast brings a rich umami depth to your table. A tender pork shoulder is bathed in a savory marinade of white miso paste, mirin, sake, fresh ginger, garlic, and soy sauce, allowing the flavors to deeply penetrate the meat. Slow-roasting transforms the pork into a succulent interior with a beautifully caramelized, sticky, sweet, and salty glaze. This dish perfectly balances salty, sweet, and savory notes, making it an ideal centerpiece for special occasions or a comforting family meal. The traditional roasting method, combined with bold Japanese flavors, ensures a memorable experience, offering a sophisticated yet approachable way to enjoy a classic pork roast with an international flair.

Preparation time: 25 min
Cooking time: 3 hrs
Total time: 3 hrs 25 min
Servings: 8

Instructions

Preparation

1Pat the pork shoulder dry with paper towels. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat too deeply.
2In a medium bowl, whisk together the white miso paste, mirin, sake, grated ginger, minced garlic, soy sauce, and brown sugar until thoroughly combined. This forms your miso glaze.
3Place the pork shoulder in a large non-reactive dish or a heavy-duty zip-top bag. Pour the miso glaze over the pork, ensuring it is completely coated. Massage the glaze into the pork, especially into the scored areas.
4Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and tenderize the pork.

Roasting

1Preheat your oven to 325°F (160°C). Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats.
2Place the marinated pork shoulder, fat side up, on a rack set inside a roasting pan. Reserve any excess marinade.
3Roast the pork for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the roast registers an internal temperature of 195°F (90.5°C). The glaze should be beautifully caramelized.
4During the last 30-45 minutes of cooking, if the glaze appears too dry or starts to brown too quickly, you can baste the roast with a little of the reserved marinade (if any) or a splash of water, or loosely tent it with foil.
5Once cooked, remove the pork roast from the oven. Loosely tent it with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist roast.

Serving

1Slice the pork roast thinly against the grain and serve immediately. It pairs wonderfully with steamed rice, stir-fried vegetables, or a side of pickled ginger.

Instructions

Preparation

1Pat the pork shoulder dry with paper towels. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat too deeply.
2In a medium bowl, whisk together the white miso paste, mirin, sake, grated ginger, minced garlic, soy sauce, and brown sugar until thoroughly combined. This forms your miso glaze.
3Place the pork shoulder in a large non-reactive dish or a heavy-duty zip-top bag. Pour the miso glaze over the pork, ensuring it is completely coated. Massage the glaze into the pork, especially into the scored areas.
4Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and tenderize the pork.

Roasting

1Preheat your oven to 325°F (160°C). Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats.
2Place the marinated pork shoulder, fat side up, on a rack set inside a roasting pan. Reserve any excess marinade.
3Roast the pork for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the roast registers an internal temperature of 195°F (90.5°C). The glaze should be beautifully caramelized.
4During the last 30-45 minutes of cooking, if the glaze appears too dry or starts to brown too quickly, you can baste the roast with a little of the reserved marinade (if any) or a splash of water, or loosely tent it with foil.
5Once cooked, remove the pork roast from the oven. Loosely tent it with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist roast.

Serving

1Slice the pork roast thinly against the grain and serve immediately. It pairs wonderfully with steamed rice, stir-fried vegetables, or a side of pickled ginger.

Nutrition Information

Calories: 650 kcal
Protein: 45 g
Fat: 35 g
Carbs: 25 g

Nutrient	Per serving
Calories	650 kcal
Protein	45 g
Fat	35 g
Carbs	25 g

Tips

Marinating overnight allows the flavors to truly penetrate the pork, yielding a more tender and flavorful roast. Don't skip it if you have time.
For maximum tenderness in a pork shoulder roast, aim for an internal temperature of 195°F (90.5°C). The meat will pull apart easily.
Serve with steamed jasmine rice and a sprinkle of toasted sesame seeds and chopped scallions for an authentic presentation.