Pork and eggplant salad bento/豚肉と茄子のポン酢サラダ弁当

This pork and eggplant salad is an easy to make summer salad. You can use any meat, like beef, chicken and fish in the place of pork.
Ingredients; sliced loin pork, egg plants (cut into spears) and shiso leaves (cut into thinly strips). For dressing; soy sauce, fresh citrus juice and sugar, ground sesame or store-bought/homemade Ponzu.

What’s in this bento:
*boiled pork and eggplants salad with soy sauce dressing
*celery leaves stir-fry
*grilled green pepper and zucchini
*pickled bitter melon and yellow peppers

今日は豚肉と茄子のポン酢サラダ弁当です。夏によく作るおかずで、牛肉でも鶏肉でも美味しい。豚肉とナスを茹でて、熱いうちにポン酢醤油、刻んだ紫蘇、スリ胡麻で和えます。私は手作りのシークワーサーポン酢で頂くのが好き。旬の柑橘類で作るポン酢は美味しいね。

今日のお弁当：
・ごはんと梅干し
・豚肉と茄子のポン酢サラダ
・セロリの葉の炒め物
・獅子唐とズッキーニのグリル
・ゴーヤとパプリカの甘酢漬け

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How to pack pork and eggplant salad and the food into the bento box:

When the ingredients of main dishes are all cut into small pieces like salad or stir-fry, I prefer using haran leaves (large green ones) as a divider to using shiso leaves. Because haran leaves can divide rice and the dishes strictly and I don’t have to worry about flavor mingling.

豚肉と茄子のポン酢サラダの詰め方。ごはんとおかずをキッチリ分けたいので、炒め物やサラダの時は葉蘭を仕切りにするのが好き。黄色のパプリカを大きめに切って甘酢漬けにしました。型で抜くとき便利。ゴーヤの甘酢漬けは今季もう2回漬けました。