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Sweet & Sour Pork Bowls

with Sautéed Peppers & Miso-Roasted Eggplant

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  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s pork gets its classic sweet and sour flavor from a combination of soy glaze and lime juice. We’re serving it with sautéed peppers and simple jasmine rice so you can mix it all together just before digging in—for satisfying flavor and texture in every bite. To highlight another seasonal vegetable on the side, we’re seasoning sliced eggplant with miso, then roasting it, bringing delicious umami notes to the dish. (Chefs, depending on what’s best near you, your bell pepper may be green or purple.)

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the eggplant lengthwise into 1-inch-wide wedges. Quarter the lime. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice. Cut out and discard the stem, ribs, and seeds of the bell pepper, then medium dice. Peel and finely chop the ginger. Roughly chop the cilantro leaves and stems.

Roast the eggplant:
2 Roast the eggplant:

Line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste, sesame oil, 2 tablespoons of water, and a drizzle of olive oil until smooth. Season with pepper. Add the eggplant; toss to thoroughly coat. Transfer the seasoned eggplant to the prepared sheet pan. Arrange in a single layer, skin side down. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Transfer to a serving dish and top with the juice of 1 lime wedge.

Cook the rice:
3 Cook the rice:

While the eggplant roasts, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the peppers:
4 Cook the peppers:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sweet peppers and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat; stir in the juice of 1 lime wedge. Transfer to a plate. Wipe out the pan.

Cook the pork:
5 Cook the pork:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the soy glaze, the juice of the remaining lime wedges, and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the pork is cooked through and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice, cooked pork, and cooked peppers between 2 bowls. Serve with the roasted eggplant on the side. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the eggplant lengthwise into 1-inch-wide wedges. Quarter the lime. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice. Cut out and discard the stem, ribs, and seeds of the bell pepper, then medium dice. Peel and finely chop the ginger. Roughly chop the cilantro leaves and stems.

2 Roast the eggplant:

Line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste, sesame oil, 2 tablespoons of water, and a drizzle of olive oil until smooth. Season with pepper. Add the eggplant; toss to thoroughly coat. Transfer the seasoned eggplant to the prepared sheet pan. Arrange in a single layer, skin side down. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Transfer to a serving dish and top with the juice of 1 lime wedge.

Roast the eggplant:
Cook the rice:
3 Cook the rice:

While the eggplant roasts, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

4 Cook the peppers:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sweet peppers and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat; stir in the juice of 1 lime wedge. Transfer to a plate. Wipe out the pan.

Cook the peppers:
Cook the pork:
5 Cook the pork:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the soy glaze, the juice of the remaining lime wedges, and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the pork is cooked through and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice, cooked pork, and cooked peppers between 2 bowls. Serve with the roasted eggplant on the side. Garnish with the cilantro. Enjoy!

Plate your dish: