Your local farmers market is probably coming into full swing! This is your chance to take advantage of local produce and ingredients. It really doesn’t get any fresher than coming straight from the farm and directly to you! Visiting your local farmers market is a great way to build your community and support the businesses in your area. I stop at the farmers market before my grocery runs to supplement my weekly grocery list. So, I get whatever is available that’s on my list plus whatever looks good! It’s also the perfect place for a snack or treat.
I enjoy the surprise of what’s available and like to take it as a challenge to come up with a dish using the ingredients that are available. It is also a great opportunity to get to know the farmers or owners of the small businesses that serve our communities and learn more about their products and practices. Here’s a tip: bring cash and ask your vendors what their preferred payment method is.
The Chopping Block has a bi-weekly space in the Lincoln Square Farmers Market where every other Thursday, myself or another talented chef will be hosting a live cooking demonstration featuring ingredients from the market. You’ll have the opportunity to ask questions, taste the food, and receive the recipe! The next demo will be Thursday, July 3 at 5pm.
It's time to support your farmers and local businesses this summer! Visit your local market or come see us in Lincoln Square! I’ve included a recipe for tonight's dinner with ingredients that I picked up at the market today while shopping for this week's demo. I found some very cute baby eggplant, some delicious ground breakfast sausage, and fresh scallions.
Savory Pork & Eggplant
Serves 4
Prep time: 35 minutes
Cook time: 25 minutes
Total time: 55 minutes
Baby or Chinese Eggplant, cut in half lengthwise
Salt
2 Tablespoons cooking oil (I used lard)
Ground pork or breakfast sausage
1 Tablespoon oil
2 cups green cabbage, shredded
1 Tablespoon garlic, minced
1 Tablespoons ginger paste
1 Tablespoon scallion ends, minced
1 Tablespoon soy sauce
2 Tablespoons hoisin
1 Tablespoon mirin
2 teaspoons rice wine vinegar
Scallion tops, sliced thin
1/2 cup yogurt
1. Set oven to 425 degrees F.
2. Cut and salt the eggplant, let set for 15-20 minutes. Pat dry with paper towels.
3. Place the eggplant cut side down on an oiled sheet tray. Roast the eggplant for 15-20 minutes or until the eggplant is tender and golden brown on the cut side.
4. While the eggplant is cooking, heat a sauté pan with oil and sear the ground pork. Once browned, remove the pork from the pan with a slotted spoon.
5. Using the residual oil in the pan, sauté the cabbage until some browning starts then add the ginger, garlic, and scallion. Cook for 1 minute.
6. Add the soy sauce, hoisin, mirin, and vinegar. Bring to a simmer and allow the sauce to slightly thicken. Return the pork to the pan along with the scallions.
7. Serve the eggplant and pork over steamed rice or with lettuce leaves. Drizzle with yogurt.
I used Asian flavors in this dish because they are my favorite. To learn how to work with Asian ingredients, don't miss these upcoming classes:
- Hands-On Filipino Feast Friday, July 26 6pm
- Hands-On Korean Barbeque on the Grill Friday, July 26 6pm
And don't miss our bi-weekly chef demos at the Lincoln Square Farmers Market. I will see you there on July 3rd so you can stock up for the holiday weekend!
Savory Pork & Eggplant
Ingredients
- Baby or Chinese Eggplant, cut in half lengthwise
- Salt
- 2 Tablespoons cooking oil (I used lard)
- Ground pork or breakfast sausage
- 1 Tablespoon oil
- 2 cups green cabbage, shredded
- 1 Tablespoon garlic, minced
- 1 Tablespoons ginger paste
- 1 Tablespoon scallion ends, minced
- 1 Tablespoon soy sauce
- 2 Tablespoons hoisin
- 1 Tablespoon mirin
- 2 teaspoons rice wine vinegar
- Scallion tops, sliced thin
- 1/2 cup yogurt
Instructions
- Set oven to 425 degrees F.
- Cut and salt the eggplant, let set for 15-20 minutes. Pat dry with paper towels.
- Place the eggplant cut side down on an oiled sheet tray. Roast the eggplant for 15-20 minutes or until the eggplant is tender and golden brown on the cut side.
- While the eggplant is cooking, heat a sauté pan with oil and sear the ground pork. Once browned, remove the pork from the pan with a slotted spoon.
- Using the residual oil in the pan, sauté the cabbage until some browning starts then add the ginger, garlic, and scallion. Cook for 1 minute.
- Add the soy sauce, hoisin, mirin, and vinegar. Bring to a simmer and allow the sauce to slightly thicken. Return the pork to the pan along with the scallions.
- Serve the eggplant and pork over steamed rice or with lettuce leaves. Drizzle with yogurt.
