Pork Belly and Eggplant Yaki Miso

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 649
• Protein: 12 g
• Carbs: 14 g
• Fat: 58 g

Ingredients

• 400 g Pork belly ( in 2cm cubes )
• 2 piece Eggplant (aubergine) ( diced )
• 3 tbsp miso paste
• 2 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 1 tbsp Brown sugar
• 1 tbsp Sesame oil
• 1 tsp Sesame seed ( toasted )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )

Instructions

1. Element preparation

   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. Making the glaze

   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. Searing and high-heat cooking

   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. Glazing and finishing

   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.

Chef's tips

• 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.

Storage

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.