Pork Belly and Eggplant Yaki Miso
Ingredients
- 400 gPork belly (in 2cm cubes)
- 2 pcEggplant (aubergine) (diced)
- 3 tbspmiso paste
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tbspBrown sugar
- 1 tbspSesame oil
- 1 tspSesame seed (toasted)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
Method
Glistening cubes of pork belly and eggplant coated in a thick, dark lacquer. The meat fat is rendered, the vegetable is creamy, and the deep scent of grilled miso fills the room.
- 1
Cut the pork belly into 2 cm cubes. Dice the eggplants into identical sizes. Finely slice the green onions, separating the white parts from the green tops.
- 2
In a bowl, mix the miso paste, mirin, sake, and brown sugar. Whisk until the mixture is smooth and coats the back of a spoon.
- 3
Heat sesame oil in a wok. Sear the pork and eggplants with the white parts of the onions. Let them brown over high heat until the eggplant skin softens and the pork is golden.
- 4
Pour in the miso sauce. Let it reduce over medium heat, stirring constantly. The sauce should caramelize and stick to the food, forming a shiny film. Remove from heat, add sesame seeds and the green onion tops.
Frequently asked questions
How do you get this dish right?
- Do not add salt to the dish; the miso paste provides all the necessary salinity.
- Eggplant acts like a sponge: it absorbs oil at first and releases it when cooked, so don't add more fat during the process.
- If the sauce reduces too quickly, add a tablespoon of water to loosen it up.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to restore the glaze's shine.
