Easy Pork Eggplant Stir Fry

Name: Easy Pork Eggplant Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 4 oz sliced pork belly; 2 g reen onions/scallions; 2 Japanese or Chinese eggplants ((small; or use 1 Chinese long eggplant)); 2 cloves garlic; 1 –2 dried red chili pepper; 1 Tbsp toasted sesame oil ((divided; for cooking)); ⅛ tsp freshly ground black pepper; ⅛ tsp Diamond Crystal kosher salt; 1 Tbsp oyster sauce; 1 Tbsp mirin; 2 tsp soy sauce

For a quick and tasty main dish, try this Easy Pork and Eggplant Stir Fry. It's a one-pan recipe cooks up fast any night of the week with simple yet satisfying ingredients and savory flavors you'll love.

⏱️ 20 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Mudah 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

4 oz sliced pork belly
2 g reen onions/scallions
2 Japanese or Chinese eggplants ((small; or use 1 Chinese long eggplant))
2 cloves garlic
1 –2 dried red chili pepper
1 Tbsp toasted sesame oil ((divided; for cooking))
⅛ tsp freshly ground black pepper
⅛ tsp Diamond Crystal kosher salt
1 Tbsp oyster sauce
1 Tbsp mirin
2 tsp soy sauce

Langkah-langkah

Gather all the ingredients.
Cut 4 oz sliced pork belly into bite-sized pieces, about 2 inches (5 cm).
Cut 2 green onions/scallions into 2-inch (5-cm) pieces. Cut the thick white parts in half lengthwise.
Cut 2 Japanese or Chinese eggplants in half lengthwise, then cut them crosswise into 2-inch (5-cm) pieces.
Cut each piece in half lengthwise. Soak the eggplant wedges in a bowl of water until you're ready to cook, then drain well. Tip: Soaking the eggplant helps to remove the astringency and prevent the color from changing.
Meanwhile, crush 2 cloves garlic (I use a garlic press). Cut off the tops of 1–2 dried red chili pepper and remove the seeds. Then, cut the chili into small pieces. I slice up one chili and leave the other whole for garnish. Tip: You can leave in the seeds and/or chop the second chili pepper if you prefer more heat.
To mix the seasoning, combine 1 Tbsp oyster sauce, 1 Tbsp mirin, and 2 tsp soy sauce in a small bowl. Stir to combine.
Heat a wok, frying pan, or saucepan (I used my All-Clad 2-QT Copper Core Saucepan) over medium heat. When it's hot, add half the sesame oil (2 tsp). Then, add the pork belly and season it with ⅛ tsp freshly ground black pepper and ⅛ tsp Diamond Crystal kosher salt.
Stir-fry the pork until it's no longer pink, then remove it to a plate or tray (I use a stainless prep tray).
Add a little more sesame oil (1 tsp) to the pan. Then, add the well-drained eggplants.
Stir-fry until they soften a bit and develop some color. They will absorb all the oil left in the pan. The eggplant does need some oil to sauté nicely, so add more sesame oil if the eggplant looks dry and sticks to the pan.
Add the cooked pork belly back into the pan and toss quickly with the eggplant.
Add the green onion and toss. Then, add the garlic and red chili pepper and toss until aromatic. Try not to burn them.
Pour in the seasoning and stir quickly to coat the ingredients. Tip: Since I used a stainless steel saucepan (not nonstick), I add a little bit of water to the pot to help loosen the ingredients from the cooking surface. This small amount of water will evaporate quickly as you finish stir-frying.
After coating the ingredients well, transfer the stir-fry to a serving plate and enjoy.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.