Main ingredients 🥩
eggplantpork bellygarlicgreen onion
Yeo Kyung-ok's Pork Belly Eggplant Stir-Fry
A classic Beijing-style side dish featuring tender, melt-in-your-mouth eggplant and savory pork belly, perfectly paired with generous oil for a rich, satisfying bite.
🙋 Recommended for
- ⭐ Those who want to offer their family members who dislike eggplant a delicious, savory pork-based eggplant side dish.
- ⭐ Home cooks looking to quickly transform leftover pork belly and eggplant into a gourmet-style rice bowl meal.
Ingredients needed 🛒2 servings
- eggplant 2 pieces
- pork belly 100g
- garlic 2 cloves
- green onion 1/2 stalk
- rice wine (chungju) 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- water 1/2 cup
- slurry (starch:water = 1:3) 1 tablespoon
- sesame oil 1 teaspoon
- vegetable oil 1/2 cup
Recipe 🍳
- Cut the eggplant lengthwise in half, then slice into 6 even pieces, keeping them long and thick to prevent breaking during cooking.
- Dice the pork belly and green onion finely, ensuring they won’t clump together, and mince or thinly slice the garlic.
- Heat 1/2 cup vegetable oil generously in a pan until hot, then add the prepared eggplant and fry until the outside turns golden and the inside is fully soft. Remove and drain from excess oil.
- Clean up any remaining oil in the pan, then add the diced pork belly, garlic, and green onion. Stir-fry until the meat turns golden and releases its rich pork fat aroma.
- Once the pork is well-cooked, add 1 tablespoon rice wine and 1 tablespoon soy sauce around the edges of the pan to gently infuse the dish with a subtle wok hei and umami depth.
- Return the fried eggplant to the pan and lightly mix. Add 1/2 cup water and 1 tablespoon oyster sauce, then simmer over medium heat until the sauce penetrates the eggplant thoroughly.
- When the sauce reaches a desirable consistency, gradually add the slurry while stirring to thicken the sauce just enough to cling evenly to the surface of the eggplant.
- Turn off the heat once the desired thickness is achieved, drizzle with 1 teaspoon sesame oil, toss everything evenly, and serve in a bowl.
- Slice eggplant into long, thick pieces (about 6 parts), and finely chop pork belly, green onion, and garlic.
- Fry the eggplant in generous oil until soft, remove, then sauté pork belly and aromatics until golden, adding rice wine and soy sauce for a wok hei touch.
- Add the cooked eggplant, water, and oyster sauce to the pan, simmer until the sauce coats the eggplant, then adjust thickness with slurry and finish with sesame oil.
Cooking tips 💡
- Eggplants absorb oil and later release moisture, so use plenty of oil at the beginning to ensure a moist and tender texture.
- For a hint of spice, lightly crush Vietnamese or Sichuan chili peppers during the pork frying stage to infuse a spicy oil flavor.
- Serve the finished pork belly eggplant stir-fry generously over warm rice and mix well—it makes a quick, satisfying, and delicious eggplant rice bowl.
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