Pork with eggplant Asian style

Ingredients for 2 servings:

• 500 g lean pork neck
• 2 m.-large eggplant(s)
• 5 large onions
• 5 m.-large shiitake mushroom(s), dried
• 5 cl sake or sherry, dry
• 2 tbsp soy paste
• 3 tbsp soybeans, fermented, black
• 1 chili pepper(s)
• 1 piece(s) of ginger root, approx. 2 – 3 cm
• 1 tsp chicken broth, granulated
• ½ liter of water, hot
• 1 pinch(s) of sugar
• Oil for frying
• Spring onion(s), cut into rings or coriander leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Cut the eggplants into 3-4 cm cubes and place them cut-side up on a baking sheet lined with parchment paper. Brush or spray with oil. Preheat the oven to 275°C (550°F) using the broiler function. Place the eggplants on the top rack and turn on the fan. After about 10-15 minutes, when they have taken on a good color, remove them and set aside. Place the dried shiitake mushrooms in hot water and soak for about 30 minutes. Remove and chop. Trim and discard any hard stems. Stir the granulated stock into the soaking water and set everything aside. Peel the onions, halve them, and slice them into thin strips. Fry them in a pan until golden brown, remove them, and set aside. Trim the pork neck of any excess fat and cut them into thick strips. Then slice the meat into thin strips. Clean, crush, and chop the garlic. Peel and chop the ginger. Cut the chili into rings. Depending on how spicy you like it, you can add the chili seeds. Sear the pork in a large pan on both sides. Add the garlic and ginger and sear them as well. Deglaze with sake and reduce. Add the roasted onions, eggplant, and shiitake mushrooms and pour in half of the broth. Mix in the soy paste, chilies, and fermented beans. Sprinkle with a pinch of sugar. Bring everything to a boil and simmer gently for 20-30 minutes. The liquid should be almost reduced by the end. Add the remaining broth occasionally to prevent burning. Do not stir the dish while it is simmering, just turn it over carefully so the eggplants do not become mushy. The eggplants absorb all the flavors and taste better than the meat. Serve with fragrant rice. Since the dish will be quite dark, garnish with spring onion rings and/or finely chopped cilantro before serving. Use salt very sparingly. The soy paste, fermented beans and broth provide enough salt.