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Recipe Detail Page
Miso Pork & Japanese Eggplant Skewers
Early Summer 2021
These skewers have a delicate flavour that is deliciously enhanced by grilled green onions. It is sure to become a summertime favourite. Serve with rice or Asian-style bing bread.
Makes 4 large skewers or 8 small
1 tbsp (15 mL) white miso paste
2 tbsp (30 mL) hot water
1 tbsp (15 mL) orange juice
1 lb (455 g) pork tenderloin, diagonally sliced in 1 1/2-inch (4-cm) pieces
1 large Japanese eggplant
4 green onions, or more if needed, cut into 2-inch (5-cm) pieces
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) soy sauce
1. In a medium bowl, stir together miso, hot water and orange juice, breaking up miso with a fork. The heat of the water helps dissolve the miso.
2. Add pork and stir to coat each piece well. Cover and refrigerate for 2 hours and up to 24 hours.
3. Slice eggplant crosswise into 3/4-inch (2-cm) medallions. (Don’t slice them too thin, as they will break once skewered.)
4. Divide pork and eggplant into 4 equal portions.
5. Using 4 long metal skewers (or 8 small), start by threading 1 piece of pork, then fold green onion accordion-style and thread onto a skewer, then skewer 1 eggplant medallion. Repeat until all ingredients are threaded onto skewers.
6. Preheat oiled grill to high with lid closed.
7. In a small bowl, stir together sesame oil, vegetable oil and soy sauce. Baste skewers on both sides with oil mixture, making sure to brush eggplant first and then using all the oil to brush the rest.
8. Grill skewers on 1 side until lightly charred, about 4 minutes. Flip and grill the second side for additional 4 minutes.
Makes 4 large skewers or 8 small
