Miso-Marinated Pork Steaks and Spicy Cukes

Day Before

1. Mix together the white miso (½ cup), sake (½ cup), and 3 tablespoons of the sugar, then wisk together.
2. Cut your pork up into inch or two thick steaks, then add into a bowl with the miso marinade, cover and put in the fridge overnight.

Day of

1. Cut the cucumber into very thin slices, put into a small bowl with 1 ½ teaspoons of salt, mix up and put in the fridge until you need them again
2. Take the pork out of the bag over a bowl, letting the marinade drip in. Scrape all of the marinade off of the pork with the side of a fork and let it drip into the bowl. Add ½ cup of water to the marinade and put the pork on a plate.
3. Get a pan HOT (as hot as you can get a pan). Dab the pork with a paper towel and put vegatable oil (2 tablespoons) and a pinch of salt on the pork, and try to cover all surfaces.
4. Put the pork on the pan and turn down the heat a little and let the first side cook for 2 minutes. Flip the steaks to an uncooked side and cook for another 2 minutes, repeating until a temperature probe says the pork is 145° internal.
5. Let the pork rest on a plate, then drain the cucumbers of liquid and add unseasoned rice vinegar (2 tablespoons), gochujaru (1 teaspoon), and 1 tablespoon of sugar. Toss to coat.
6. Cut the pork off the bone, then serve with the cucumbers and the sauce drizzled on top.
7. Heat up the marindate in a sauce pan on low heat, stirring constantly, until it browns and thickens a little bit.
8. Enjoy!