Yeo Kyung-ok's Eggplant Pork Belly Stir-Fry
A Beijing-style stir-fry that preserves deep flavor by cooking eggplant directly in the rich pork fat without blanching
Ingredients needed 2 servings
Recipe
Cooking tips
- Be sure to cook the pork belly thoroughly at first to render out plenty of pork fat—this fat will infuse the eggplant, giving it the authentic rich, savory depth typical of Chinese dishes.
- In restaurants, eggplants are often deep-fried or blanched, but at home, simply slicing them thinly and cooking them directly in pork fat for a longer time yields a perfectly tender texture.
- For those who prefer a sweeter taste, adding half a teaspoon of sugar during seasoning can greatly enhance overall flavor and savoriness.
Recommended for
- Those who enjoy the unique soft texture of eggplant paired with the rich, fatty aroma of pork.
- Home cooks looking to successfully make a deep, bold Chinese-style stir-fry with minimal seasoning.
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