Ttukdak Hyung's Pork Belly Oil Eggplant Rice Bowl

Name: Ttukdak Hyung's Pork Belly Oil Eggplant Rice Bowl
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: moderate amount of eggplant; all the rendered pork fat from grilling pork belly; generous amount of salt; 1 serving of warm rice; 1 egg yolk; small amount of finely sliced perilla leaf; small amount of sesame seeds; small amount of grilled pork belly for topping

A Japanese-style eggplant rice bowl where eggplants are sautéed in the rich, savory oil rendered from grilling soy sauce-marinated pork belly, then topped with a fresh egg yolk.

20 min Difficulty Easy Rice bowls

Main ingredients

eggplanteggperilla leafpork belly

Ingredients needed 1 servings

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eggplant egg perilla leaf pork belly

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moderate amount of eggplant

all the rendered pork fat from grilling pork belly

generous amount of salt

1 serving of warm rice

1 egg yolk

small amount of finely sliced perilla leaf

small amount of sesame seeds

small amount of grilled pork belly for topping

Recipe

Cut the eggplant into bite-sized pieces, large enough to eat comfortably.
Transfer the rich, savory pork fat that accumulated at the bottom of the air fryer during prior cooking of yuzu miso pork belly into a pot or frying pan.
Sauté the prepared eggplant in the heated pork fat until it softens and becomes tender, trapping moisture as it cooks.
While sautéing, sprinkle salt generously to ensure seasoning penetrates deep into the eggplant.
Place a serving of warm rice into a bowl, then arrange the well-sautéed eggplant and sliced grilled pork belly neatly on top.
Carefully place a rich egg yolk in the center of the bowl, then surround it with finely sliced perilla leaves and sesame seeds for plating.

Heat the pork fat extracted from grilling pork belly in a pan, then add the cut eggplant.
Sauté until the eggplant becomes soft like a sponge, soaking up the oil, adding generous salt throughout.
Garnish the rice with the sautéed eggplant, grilled pork belly, egg yolk, and sliced perilla leaf for a clean finish.

Cooking tips

Eggplants absorb oil exceptionally well, so using the flavorful pork fat from seasoned pork belly instead of regular cooking oil dramatically enhances the depth of flavor.
Since this is a rice bowl meant to be mixed together, the eggplant should have a slightly salty taste on its own to balance the overall dish.

Recommended for

Those who want to quickly prepare a perfect carbohydrate meal that pairs perfectly with grilled pork belly.
Fans of tender, juicy eggplant dishes infused with the rich, smooth savoriness of pork fat.

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