Sweet Miso Stir Fried Pork Belly with Eggplant and Green Peppers
A rich and savory stir fry where tender pork belly, silky eggplant, and crisp green peppers are coated in a glossy sweet miso sauce. Perfect with rice or as a sake side dish.
There is something irresistible about eggplant when it soaks up all the savory goodness from pork fat and miso sauce. This dish brings together juicy pork belly, meltingly soft eggplant, and fresh green peppers in one deeply satisfying bite.
The sweet and spicy miso glaze gives everything a glossy finish and rich umami depth. It is quick to make, incredibly flavorful, and one of those comforting dishes you will want on repeat.
What you'll need
- 130 g pork belly
- 2 eggplants
- 2 green peppers
- 1 tbsp sesame oil
- Salt and black pepper to taste
- Toasted sesame seeds as needed
- <Seasoning>
- 1 tbsp miso
- 1 tbsp mirin
- 1 tbsp cooking sake
- 1 tsp soy sauce
- 1 tsp sugar
- 1 clove worth grated garlic
- 1/2 tsp doubanjiang
- 1 tsp white sesame seeds
How to make it
Cut the eggplants and green peppers into rough chunks, and slice the pork belly into bite sized pieces. Mix all the seasoning ingredients in a small bowl.
Heat sesame oil in a frying pan and cook the pork belly until lightly browned. Add the eggplant, season with salt and pepper, and stir fry for about 3 minutes until softened.
Add the green peppers and cook briefly, then pour in the prepared sauce. Stir everything together until the sauce thickens and coats the ingredients evenly. Finish with white sesame seeds.
Tips
- Use Japanese eggplant for a softer texture and quicker cooking
- Soaking the eggplant in water helps reduce bitterness
- Mix the sauce ahead to keep the stir fry smooth and evenly seasoned