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.