Miso marinated Pork, sweet and sour Aubergines with a Miso Foam.
I think its fair to say, a simple but unusual marinade can transform the simplest of meats into a mouth watering centre piece. I found from the supermarket miso paste in a jar. It was brown miso. I don’t know a great deal about them but its all I could find. I tasted it, as expected it was a bit salty. I diluted it with sake, rice vinegar and sugar. Gave it a couple of hours and Bob’s your uncle. For the foam, I literally made miso soup, added a little milk to take away the harshness of it. Then added my new magic ingredient, soy lecithin. Yes you can’t get it in the supermarket, but it is easily accessible on line. I’ve been playing with it quite a bit, as long as the quantities are correct, you have a big bowl and a stick blender, you can basically make a foam out of anything.
- 2 Bone in Pork Cutlets
- 1 Tbsp miso paste
- 1/2 tsp ginger and garlic paste
- 2 Tbsp Sake
- 2 Tbsp Rice Vinegar
- 1 Tsp sugar
Sweet and Sour Aubergines:
- 8 Baby Aubergines
- 100g Mushrooms
- 1 Tbsp Flour
- 1 Tsp coriander, cumin, cayenne.
- Sugar and lemon Juice.
- Chopped Coriander.
- 250ml Miso Soup
- 50ml Milk
- 1-2tsp Soy Lecithin
1) Mix all the marinade ingredients together, rub over pork and set aside for at least two hours.
2) Keeping the aubergine stalks intact, slice them twice to make four pieces held together by the stalk. Soak for 30 mins in cold water. Meanwhile make a paste by combining flour and spices with a little water. Once aubergines have had 30 mins, drain, dry and rub paste into them. Cook on a medium heat. Add the mushrooms and 4 tbsp water to make a little sauce. Cover the pan and simmer for 20 mins.
3) Now put some rice on to cook, follow my earlier guide. Perfect Rice
4) Cook the pork for 5 mins a side on a medium heat. Add any remaining marinade at the end to make it more saucy.
5) After 20mins with the aubergines, remove lid. Add the juice of half a lemon and a teaspoon of sugar. Taste and season accordingly. Add the chopped coriander and stir through.
6) For the foam, heat combine all the ingredients and heat to lukewarm 40-50c. With the stick blender, aerate the mixture and you should begin to see the foam develop and hold. Its vital to do this in a large bowl. The liquid should half fill it. If you aren’t getting any foam add more lecithin. If you can’t get lecithin you will be able to do this just with full fat milk ie make the soup up but with milk rather than water.
Plate up by putting some rice in a ring, rest the pork on it. Add the aubergine mix to the side and drizzle the foam where you see fit.