ingredients:
- 600 g boneless belly pork
- 170 g eggplants
- 45 g green part of long
- green onions or leeks
- 30 g ginger
- 1 tablespoon salad oil
- 240 ml sake or white wine
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- 1 liter water
step 1:
Cut the pork into 5 cm wide pieces. Cut the eggplants obliquely.
step 2:
Heat the salad oil in a frying pan and sear the pork on medium heat until the surface color changes to brown.
step 3:
Pour the water into a pot. Bring to a boil. Add the long green onions (or leeks), ginger and pork. Simmer for 60 minutes on low heat. Remove the pork and drain. Discard the long green onions (or leeks) and ginger.
step 4:
Pour the sake (or white wine) into the pot. Add the sugar and soy sauce. Bring to a boil. Add the pork and simmer for 40 minutes on low heat. Add the eggplants and simmer for another 20 minutes on low heat. Remove the pork.
Place the pork and eggplants in a dish. Pour some of the broth from the pan over the pork.
comment:
The pork and the eggplants become soft and the umami of the pork soaks into the eggplants and makes this very delicious.
