Aubergine, Ginger and Pork Stew with Miso

Aubergine, Ginger and Pork Stew with Miso

Published on 10/06/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Aubergine, Ginger and Pork Stew with Miso

This recipe uses lots of ginger, but it shouldn’t be too hot. If you want more heat, add a small red chill pepper too.
Nasu and pork

Aubergine is a match with oil, but this doesn’t use a lot. As usual with a stew, it becomes more tasty the next day. The only problem is that there are never any leftovers!

This is one of my sister’s favourites. But she always missed it. Whenever mother cooked this stew, she had something else scheduled… Then she absolutely always said “I like this!”

Ingredients

  • 500g pork (not too lean)
  • 1 aubergine
  • 1 onion
  • 5cm ginger
  • 1 small chill
  • 3tbsp mirin (cooking sweet sake)
  • 2tbsp miso
  • 1tbsp soy sauce
  • cooking oil

Instructions

  1. Cut the aubergine into big chunks and leave it in water. Slice the onion, and peel the ginger, then mince it finely. Take seeds inside chill and chop finely. Cut the meat into thin slices.
  2. Heat a casserole pan with medium-low heat and add cooking oil. Add ginger and chill, then cook until you can smell the ginger. Heat up to medium, add the pork. Stir until the meat changes colour. Squeeze-dry the aubergine, and add to the pan. Add the onion too. Stir until the sliced edge of the onion becomes half transparent, then add water until it just covers the meat and vegetables.
  3. Bring the heat up to high, then carefully remove the skim. Turn the heat back down to medium and add all the condiments (mirin, miso, soy sauce). Cover the pan with a lid. Cook for about 30 minutes until the liquid reduces to 1/3.
  4. If you have time cook this in advance, then reheat it before serving. The liquid goes back into the ingredients, and the flavor will be fuller.