Pork Belly & Eggplant Stir-fry
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Pork Belly & Eggplant Stir-fry is a traditional Korean Side Dishes dish featuring Pork Belly, Ginger, Sake (Rice Wine), Eggplant. Difficulty: Hard. Ready in about 30 minutes. Tip: gochujang red pepper flakes eggplant sodium content .
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π Step-by-Step Instructions
Add ginger juice and sake to the sliced pork belly and let it age for about 2 hours.
Choose eggplants with few seeds, cut in half, and diagonally slice.
Julienne the onion and perilla leaves. Cut the carrot into rectangles. Finely chop the green onion. Tear the oyster mushrooms by hand.
Mix red pepper flakes, minced garlic, soy sauce, oligosaccharide, ground pepper, and sugar evenly to make seasoning sauce.
Toss the aged pork belly with the seasoning sauce.
Grease a pan lightly, stir-fry the seasoned pork first. When half-cooked, add the eggplant and vegetables and stir-fry. Finally add sesame oil and pine nuts, stir-fry once more, and sprinkle with sesame seeds.
