Aubergine And Pork Loin With P

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Aubergine		1/2
★Water		100ml
★Chicken stock		1 tbsp
★Sake (or white wine)		3 tbsp
★Sesame oil		1 tbsp
★Sugar		1 tbsp
★Soy sauce		2 tbsp
★Chinese chilli bean sauce		1 tbsp
★Miso (red)		1 tbsp
Potato starch (for the pork)		1 tbsp
Pork loin		1 (150g)
Green pepper		2/3
Carrot (medium)		1/2
★Potato starch in a bit of water		1 tsp

Method

Prep

15min

Cook

15min

Peel parts of the thick aubergine skin and score sections to allow the heat in.

Season the shredded pork with salt & pepper, then dredge with the potato starch. Lightly fry it until it starts browning.

Add all the ★ingredients in a small bowl and stir well.

Put lots of sesame oil in a heated frying pan and stir all the vegetables. The aubergine will absorb lots of oil.

When the vegetables are cooked, add the sauce from Step 3.

Now add the pork from Step 2. Cook until the sauce thickens, it's now ready.

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