Serves 4
35 min
Pork Eggplant Cappellini
Recipe GLPR835bf248752f0d
A savory Asian-inspired pasta dish combining tender pork with silky Japanese eggplant in a rich miso-dashi broth, topped with toasted sesame seeds and fresh cilantro. The thin cappellini noodles absorb the aromatic flavors while ginger adds warmth and depth.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 medium Japanese eggplant
150 grams Pork cheek or shoulder, thinly sliced
20 grams Toasted sesame seeds
1 cup Dashi
2½ tablespoons Miso paste
2 teaspoons Raw sugar
12 grams Fresh ginger
Salt
300 grams Dried cappellini pasta
Fresh cilantro leaves
Directions
Bring a large pot of salted water to a boil. Add the cappellini and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
While the pasta cooks, trim the Japanese eggplant and cut it into 2-inch pieces.
Peel and thinly slice the ginger.
In a large saucepan or shallow pot, bring the dashi to a gentle simmer over medium heat.
Add the sliced ginger to the simmering dashi and cook for 2 minutes to infuse the broth.
Add the eggplant pieces to the dashi and simmer for 4-5 minutes until they begin to soften.
Stir in the miso paste and raw sugar until fully dissolved in the broth. Do not allow the broth to boil vigorously after adding miso.
Add the thinly sliced pork to the simmering broth and cook for 3-4 minutes, stirring occasionally, until the pork reaches an internal temperature of 145F and is cooked through.
Taste the broth and add salt as needed to balance the flavors.
Divide the cooked cappellini among four bowls. Ladle the pork, eggplant, and broth evenly over each portion.
Sprinkle toasted sesame seeds and fresh cilantro leaves over each bowl and serve immediately.
