2 tsp vegetable oil
1 lb thinly sliced pork chops, boneless
2 tbsp yellow miso paste
2 inch chunk fresh ginger, peeled, sliced into long pieces
2 tsp red wine vinegar
2 tsp honey
Cut up pork chops into bite sized pieces. Mix miso paste with pork. Heat up a caste iron skillet with the oil. Saute ginger until crisp. Remove from the pan. Add in the pork and saute for about 3 minutes on one side. Stir around and cook for another 3 minutes until the outsides are all browned. Drizzle over the vinegar and honey and keep cooking for another minute.
Serve over rice, over noodles or with ramen. Scatter crunch ginger sparingly over.