Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love!

• 200 grams Thinly sliced pork belly
• 1 Eggplant (slim Japanese type)
• 1 packages Green pepper
• 1 clove Garlic
• 1 piece Ginger
• 10 cm Japanese leek
• 2 tbsp Vegetable oil
• 2 tbsp Miso
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake

1. Roughly chop the eggplant and soak briefly in water.
2. Also, roughly chop the bell peppers.
3. Cut the pork in 4 cm pieces.
4. Thinly cut the garlic and ginger, and mince the leek.
5. Add vegetable oil to a pan, then add garlic, ginger, and leek.
6. Turn on the heat.
7. As soon as the oil begins to sizzle, add the pork.
8. Cook the pork through, then add the eggplant.
9. After the eggplant has soaked up the oil, add the ingredients marked mixed together with 100 ml of water.
10. Cover with a lid and bring to a boil over high heat.
11. Add the bell pepper after the broth has boiled down.
12. Continue frying until the broth has completely boiled down and the oil is sizzling.
13. Add Sichuan pepper to your liking.
14. (Additional note: Add about 1 teaspoon of doubanjiang to the ingredients for a delicious kick.)

pork belly, slim japanese type, green pepper, clove garlic, ginger, vegetable oil, sugar, soy sauce, mirin, sake

Taken from cookpad.com/us/recipes/148658-pork-eggplant-and-bell-pepper-miso-stir-fry-that-kids-will-love (may not work)