Friday, June 3, 2011

Pork and Eggplant with Miso

Wendell got the recipe for this dish from this past Wednesday's The Electric Kitchen in the Star-Advertiser.  It was very flavorful. I had to eat it with a lot of rice.  CQ just ate it straight.


1-1/2 pound belly pork
2 stalks gobo (burdock root)
1/4 cup water
1/4 cup soy sauce
2 teaspoons minced ginger root
1 clove garlic, minced
1 pound long eggplant
1/4 cup brown sugar
1/2 cup miso
1/4 cup sake
1/2 bunch chives, chopped
2 teaspoons sesame seed, toasted and grounded

Cut pork into 1/4-inch slices.

 Scrape gobo and cut into thin diagonal slivers.

Heat skillet and brown pork. Add water, soy sauce, gobo, ginger, and garlic. Bring to boil, lower heat and simmer about 2 minutes.

Partly peel eggplant, leaving strips of purple; cut diagonally into 1/2-inch slices.

 Add to pork. Combine sugar, miso, sake and chives. Stir into pork. Simmer 10 minutes. Garnish with sesame seeds. Makes 6 servings.



Betty Townsend said...

This looks very good. I'd want a lot of rice too, I think.

Erick said...

Ono looking!

OkiHwn said...

I'm with you...does look like it needs rice!

jalna said...

It was pretty potent, Betty.

Thanks Erick.

Nate, after I posted this Wendell told me that he had actually left it cooking too long and it small kine burned.

K and S said...


jalna said...

This recipe is a keeper Kat. Hope Wendell makes it again.