I love making this easy Hoikoro because it’s such a comforting, flavorful dish that comes together in under 30 minutes. Traditionally, hoikoro is made with pork and cabbage, but my mom put a little twist on it when she made it with eggplant for the first time.
Jeff had grown some beautiful white eggplants for her, and we wanted to find a good way to use them. We all ended up loving how the eggplant transformed the dish – soaking up the savory, umami-rich sauce and becoming melt-in-your-mouth tender while still holding its shape.
That first time really showed me how versatile this recipe can be. White eggplant has such a unique, delicate flavor, but you can use any variety you have on hand and it will still turn out delicious. The pork adds richness, the sauce ties everything together with its balance of sweet, savory, and just a little heat, and the eggplant makes it hearty and satisfying.
Now it’s one of my favorite stir fries to make. So quick and flavorful! I love serving it over a simple bowl of steamed rice, and it’s so satisfying and easy.
Ingredients
- Pork: The heart of the dish. Thinly sliced pork adds protein and a satisfying savory bite that pairs perfectly with the softness of the eggplant.
- Eggplant: Eggplant soaks up all the savory sauce and becomes tender, rich, and flavorful. White eggplant gives it a unique twist, but any variety works beautifully.
- Garlic and Ginger: Essential aromatics that create a fragrant, flavorful base and add warmth to the stir fry.
- Doubanjiang (fermented chili bean paste): The main source of heat and depth, giving the sauce its signature spicy, umami flavor.
- Miso: Adds a layer of savory richness that makes the sauce taste full-bodied and comforting.
- Mirin: A touch of sweetness that balances out the spice and rounds out the flavors.
- Sugar: Enhances the sauce by adding just the right amount of sweetness to balance the heat and umami.
- Sesame Oil: Just a drizzle at the end enhances the dish with a warm, nutty aroma.
- Green Onions (optional): A fresh, sharp garnish that adds brightness and color if you want a little extra freshness at the end.
What Type of Rice to Use
Choosing the right type of rice to serve with this dish can be confusing, especially with so many varieties available. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
Easy Hoikoro (Eggplant and Pork Stir Fry) Recipe
- Total Time: 25 minutes
Description
This Easy Hoikoro (Eggplant and Pork Stir Fry) is a quick, flavorful dish where tender eggplant and savory pork are coated in a rich, umami-packed sauce with the perfect balance of heat and sweetness.
Ingredients
For the Stir Fry:
- 2 cups eggplants (white, purple, or any variety), cut into bite-sized pieces
- 1/2 lb thinly sliced pork belly
- 2 cups cabbage, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, minced
- Optional garnishes: sliced green onions and roasted sesame seeds
For the Sauce:
- 1 1/2 tablespoon miso paste
- 1 tablespoon mirin
- 1 teaspoon sugar (adjust to taste)
- 1 tablespoon doubanjiang (fermented chili bean paste)
- 1/2 tablespoon toasted sesame oil
Instructions
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for one minute or until fragrant.
- Add the eggplant and cook until lightly browned (about 5 – 7 minutes).
- Add the pork, cooking until about halfway cooked (about 2 – 3 minutes). Toss in the cabbage, stirring frequently, and cook until the vegetables are tender and the pork is fully cooked.
- In a small bowl (or directly in the pan), whisk together doubanjiang, miso, mirin, sugar, and sesame oil. Pour the sauce over the cooked pork and vegetables, stirring well to coat everything evenly. Cook for 1 – 2 minutes until heated through.
- Garnish with green onions (if using) and serve hot over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
Perfect weeknight recipe! I’ll definitely be making this again!
So glad you loved this dish, Kennedy! Thanks for your kind review!