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Sweet & Sour Pork Bowls
with Sautéed Peppers & Miso-Roasted Eggplant
45 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories810 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- ½ cup Jasmine Rice
- 6 oz Sweet Peppers
- 1 Eggplant
-
1 Bell Pepper
- 1 Lime
- 1 bunch Cilantro
-
2 Tbsps Soy Glaze
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
- 1 Tbsp Sweet White Miso Paste
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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