Cut the eggplant in half lengthwise, then slice in 1 cm wide pieces. Cut the peppers up into pieces of about the same size.
Cut the pork into bite-sized pieces, season lightly with salt and pepper and dust with flour.
Mix the ＊ ingredients together (miso, mayonnaise, mirin, doubanjiang, sesame oil).
Heat a generous amount of oil (about 3 tablespoons) in a frying pan, and fry the pork until it's crispy. Drain on paper towels.
Wipe out the oil from the frying pan, put in fresh oil and add the eggplant and pepper. Stir-fry until cooked. (Take care not to over-cook it.)
Add the pork back to the pan, stir fry briefly and then add the combined sauce ＊ ingredients and mix well. (Please refer to the tip.)
Put some piping hot rice in a bowl and top with the pork and vegetable mixture. (I added some cherry tomatoes for color.) Done!
Story Behind this Recipe
The weather is getting hotter now, so I wanted to create a recipe that was spicy and stimulating to eat.
Coat the pork with flour and fry until it's crunchy. The saltiness of miso varies a lot. If you use the whole amount called for in the recipe it may become too salty depending on what kind of miso you have, so please adjust to your taste. If you have any left over miso-mayonnaise, it's great on vegetable crudités.