Fresh Egg Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce
What I love about this recipe is how well fresh Italian pasta works combined with these Asian flavors. It’s a true crossover dish, the pasta adding wonderful flavor and texture to the earthy and spicy notes in the sauce. Pork and eggplant is a natural combination that reminds me of Sichuan cuisine. Chinese eggplants, by the way, have a delicate skin, so when you peel them you can leave on some strips of skin for aesthetic purposes. This stir-fried dish is unwieldy to cook for four servings, so prepare it in two batches.
Recipe information
Yield
serves 2
Ingredients
Spicy Miso Sauce
Stir-Fry
Preparation
Step 1
To make the sauce, combine all the ingredients in a bowl and mix well. Set aside.
Step 2
Place a large pot of salted water over high heat and bring to a boil.
Step 3
To make the stir-fry, heat 4 tablespoons of the vegetable oil in a large sauté pan over high heat. Add the eggplant and cook until each side is caramelized, about 1 1/2 minutes per side. Transfer to a plate. (Note: The eggplant will absorb most of the oil.)
Step 4
With the oil that’s still in the pan, add the pork loin and decrease the heat to medium. Sear each side for 30 seconds, then transfer to the plate with the eggplant.
Step 5
Decrease the heat to low and add the remaining oil to the pan. Add the sliced garlic to the pan and cook for 30 seconds, stirring constantly. Then mix in the bok choy and cook until it begins to wilt, about 30 seconds longer. Add the reserved eggplant and pork back to the pan along with the miso sauce. Mix well and turn off the heat.
Step 6
Add the pasta to the boiling water and cook for 2 minutes, or until al dente. Drain well and add the pasta to the sauté pan. Increase the heat to medium and mix quickly with the pork and vegetables until all the ingredients are heated through and well combined. Divide the noodles, pork, and vegetables between 2 plates and serve hot.
