Pork Eggplant Cappellini
This creative pasta steams together pork and eggplant. Marc Matsumoto explains the inspiration for this cappellini dish in a full post on the Fresh Tastes blog.
- 150 grams (5.3 ounces) Japanese eggplant (1 medium sized)
- 150 grams (5.3 ounces) thinly sliced pork cheek or shoulder
- 20 grams (0.7 ounces) toasted sesame seeds (about 3 tablespoons)
- 1 cup dashi
- 2 1/2 tablespoons miso
- 2 teaspoon raw sugar
- 12 grams (0.4 ounces) ginger (1/4-inch piece)
- salt to taste
- 300 grams (10.6 ounces) dried Cappellini
- cilantro leaves for garnish
- Slice the eggplant in half lengthwise and cut into ¼-inch thick slices.
- Add water to a steamer and lay the eggplant in a single layer in the steamer basket. Top the eggplant with the pork and steam until the eggplant is tender and the pork is cooked (about 5 minutes).
- Meanwhile grind the sesame seeds with a mortar and pestle or in a spice grinder. Whisk the ground sesame seeds with the dashi, miso, sugar, ginger and season with salt to taste.
- When the pork and eggplant are done, put them in a bowl and cover them with the sauce. Allow to cool to room temperature while soaking in the sauce.
- Bring a large pot of salted water to a boil and prepare a bowl of ice water.
- Boil the pasta according to the package directions and then drain the pasta. Rinse immediately with cold water and then plunge the pasta into the bowl of ice water to chill.
- To serve the salad, make a mound of pasta and spoon the pork and eggplant on top along with plenty of the sauce.
- Garnish with cilantro leaves.