serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Mix It Up With Miso
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp miso
- 1 tbsp soy sauce
- 2 tbsp sake
- 1 tsp sugar
- 3 tbsp vegetable oil
- 1 large eggplant, cut into chunks
- 250 g pork belly, skin off, cut into 1 cm wide strips, then cut into 3 cm pieces
- 2 garlic cloves, roughly chopped
- 1 brown onion, roughly chopped
- 1 green capsicum, roughly chopped
- 1 tsp cornflour mixed with ¼ cup cold water
Instructions
- Combine the miso, soy sauce, sake and sugar in a small bowl.
- Heat the oil in a wok over medium heat. Fry the eggplant for 5 minutes, or until well browned all over. Remove from the wok.
- Fry the pork belly for about 4 minutes, or until well browned. Remove from the wok.
- Add the garlic, onion and capsicum and fry until the onion is lightly browned. Return the pork and eggplant to the wok and pour over the miso mixture. Toss until coated and fragrant. Add a little of the cornflour slurry if needed, to thicken any juices in the wok.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mix It Up With Miso
