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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare the sauce: Add 2 tbsp sake, 1 tbsp sugar, 1 tbsp soy sauce, 20g miso, and 1/2 tsp white sesame into a bowl, whisk thoroughly until the sauce is completely mixed.
Place 180g of sliced pork on a cutting board and cut them in half.
Place the pork slices into the prepared sauce, mix well with chopsticks so each slice is evenly coated with sauce, and marinate for about 10 minutes.
Watch out
Ensure every slice of pork is completely coated with the sauce, otherwise some pieces will lack flavor.
Cut 100g of cabbage into bite-sized pieces.
Clean 3 stalks of scallions, slice the white parts diagonally, and cut the green parts into short segments.
Cut 1/2 of an eggplant into short segments, then slice into short strips.
Cut 6 cloves of garlic in half.
Remove seeds from 2 chili peppers and cut them into segments.
Watch out
Wash your hands thoroughly after cutting chili peppers to avoid touching your eyes and causing irritation.
Heat the pan, pour in 1 tsp oil, add garlic, turn to medium-low heat, pan-fry until the garlic turns golden brown, remove early to prevent burning.
local_fire_departmentMedium-low heatWatch out
Garlic turns golden very quickly, monitor closely, otherwise it will easily burn and turn bitter.
Using the remaining oil in the pan, sauté white scallion and chili peppers first, then add cabbage and toss, season with salt and black pepper to taste, stir-fry until vegetables are tender-crisp, then remove to prevent overcooking.
local_fire_departmentMedium heatWatch out
Do not stir-fry cabbage for too long, otherwise it will become too soft, release water, and lose its crisp texture.
Pour in 1 tbsp oil, add eggplant strips and stir-fry until they turn a vibrant purple, turn off the heat, season with salt and black pepper to taste, then remove to combine with the vegetables, and finally wipe away excess oil from the pan with a paper towel.
local_fire_departmentMedium heatWatch out
Maintain sufficient oil when pan-frying eggplant, otherwise it will absorb all the oil and burn at the bottom.
Pour the marinated pork slices into the clean pan, turn on the heat, and pan-fry until the pork changes color and turns golden brown.
local_fire_departmentMedium heatWatch out
Miso sauce burns easily at the bottom, flip the meat timely while pan-frying, otherwise the burning sugar will create a bitter taste.
Put the previously stir-fried vegetables, garlic, and green scallion segments back into the pan, toss well with the pork until all ingredients are cooked and evenly mixed, then turn off the heat.
local_fire_departmentMedium heatWatch out
After returning the vegetables to the pan, quickly stir-fry just to heat through, avoid over-stirring which causes excessive water release.
Neatly plate the stir-fried spicy miso pork and vegetables onto a white rectangular plate to complete the delicious spicy miso pork set meal.
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