Boiled Pork and Eggplant Dressed with Ginger Sauce

Boiled Pork and Eggplant Dressed with Ginger Sauce

A pairing of spicy ginger and refreshing ponzu sauce.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)


1/2 knob (about 1 square inch or thumb size)

1 Tbsp


  1. Quickly boil the pork, drain in a colander and cut into bite-size slices.
  2. Remove stems from the eggplants, place each one into a lidded heat-safe container, cover and heat in a microwave (600 W) for 4 minutes, then allow to cool. Cut these in half vertically, then slice up diagonally.
  3. Place the grated ginger and ponzu sauce into a bowl, add (1) and (2) and combine well.

Cooking Basics

Eggplants - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.


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