Aubergine And Pork Loin With Peri Peri Sticky Sauce

Aubergine goes brilliantly with hot sauce, whether you're from the West or the East.

Recipe By: Jojoma (https://cookbuzz.com/kitchen/44)
Serves 2 Prep: 15 min Cook: 15 min

Ingredients

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

1
Peel parts of the thick aubergine skin and score sections to allow the heat in.
2
Season the shredded pork with salt & pepper, then dredge with the potato starch. Lightly fry it until it starts browning.
3
Add all the ★ingredients in a small bowl and stir well.
4
Put lots of sesame oil in a heated frying pan and stir all the vegetables. The aubergine will absorb lots of oil.
5
When the vegetables are cooked, add the sauce from Step 3.
6
Now add the pork from Step 2. Cook until the sauce thickens, it's now ready.

Tips & Note

The green pepper, for example, is nice when it's crunchy, so add it at the right moment.

Aubergine And Pork Loin With Peri Peri Sticky Sauce

Aubergine goes brilliantly with hot sauce, whether you're from the West or the East.

Recipe By: Jojoma (https://cookbuzz.com/kitchen/44)

Serves 2

Prep: 15 min

Cook: 15 min

Ingredients

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

Aubergine And Pork Loin With Peri Peri Sticky Sauce

Recipe ID :252 Posted on 13 APR 2015

Serves 2

Prep 15min
Cook 15min
views 530
printed 125

saved 0

Aubergine goes brilliantly with hot sauce, whether you're from the West or the East.

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Ingredients

Print Ingredients Email Ingredients
1/2
100ml
1 tbsp
3 tbsp
1 tbsp
1 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
1 (150g)
2/3
1/2
1 tsp

Method

Prep
15min
Cook
15min
1
Peel parts of the thick aubergine skin and score sections to allow the heat in.
2
Season the shredded pork with salt & pepper, then dredge with the potato starch. Lightly fry it until it starts browning.
3
Add all the ★ingredients in a small bowl and stir well.
4
Put lots of sesame oil in a heated frying pan and stir all the vegetables. The aubergine will absorb lots of oil.
5
When the vegetables are cooked, add the sauce from Step 3.
6
Now add the pork from Step 2. Cook until the sauce thickens, it's now ready.

Tips & Note

The green pepper, for example, is nice when it's crunchy, so add it at the right moment.

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Jojoma
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Aubergine goes brilliantly with hot sauce, whether you're from the West or the East.
Aubergine, ★Water, ★Chicken stock, ★Sake (or white wine), ★Sesame oil, ★Sugar, ★Soy sauce, ★Chinese chilli bean sauce, ★Miso (red), Potato starch (for the pork), Pork loin, Green pepper, Carrot (medium), ★Potato starch in a bit of water
HOME
Fry the beef and miso together at the start, then it will have a lovely rich deep flavour.
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