Stir Fried Pork and Eggplant

    Stir Fried Pork and Eggplant

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    Pork belly is wonderful stir fried with Lebanese eggplants (sometimes called Asian or Japanese eggplants). Serve with white rice.

    Serves: 3 

    • 2 tablespoons vegetable oil, or as needed
    • 2 cloves garlic, thinly sliced
    • 300g boneless and skinless pork belly, thinly sliced
    • 1 tablespoon vinegar, or to taste
    • 1 tablespoon soy sauce, or to taste
    • 6 Asian or Lebanese eggplants, cut into bite-sized pieces
    • sweet bean paste (tian mian jiang), to taste
    • salt, to taste
    • 2 red chillies, seeded and julienned
    • 2 teaspoons sesame oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pour vegetable oil in a preheated wok or large frypan. Add the garlic and fry until fragrant. Add the pork slices and stir fry for a couple of minutes.
    2. When the meat changes colour, add the vinegar, soy sauce and eggplant. Stir constantly for a few minutes.
    3. Add the sweet bean paste, a pinch of salt and the chillies; stir. Add a little bit of water and mix well.
    4. Cover and cook until the eggplant turns soft. Sprinkle with sesame oil and transfer to a serving dish.
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