Fresh Egg Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce

Name: Fresh Egg Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce
Yield: serves 2
Ingredients: 2 tablespoons shiro miso (white miso); 1/2 teaspoon Japanese soy sauce; 1 1/2 tablespoons mirin; 1/2 tablespoon hoisin sauce; 1/2 tablespoon water; 1/2 teaspoon grated ginger; 1/2 teaspoon tobanjan (Chinese chili paste); 1/2 teaspoon sugar; 6 tablespoons vegetable oil; 1 Chinese eggplant, lightly peeled and cut into 1/4-inch-thick rounds, then halved; 6 ounces pork loin, thinly sliced; 1 clove garlic, thinly sliced; 1 baby bok choy, cut into bite-size pieces; 1/2 recipe fresh Egg Pasta, cut into spaghetti noodles (page 109; without optional squid ink), or 6 ounces dried spaghetti

December 9, 2011

What I love about this recipe is how well fresh Italian pasta works combined with these Asian flavors. It’s a true crossover dish, the pasta adding wonderful flavor and texture to the earthy and spicy notes in the sauce. Pork and eggplant is a natural combination that reminds me of Sichuan cuisine. Chinese eggplants, by the way, have a delicate skin, so when you peel them you can leave on some strips of skin for aesthetic purposes. This stir-fried dish is unwieldy to cook for four servings, so prepare it in two batches.

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