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Preparation
20 minutes
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Difficulty
Easy
Stir-fried eggplant with pork belly is a delicious stir-fried dish with the sweet and tender flavor of eggplant and the rich pork belly. Cooking with a non-stick honeycomb pan not only limits the use of oil but also preserves the full flavor. Let’s get cooking right away to learn how to make this flavorful dish, perfect for your family meal.
Ingredients for Stir-fried Eggplant with Pork Belly Serves 2
Eggplant 2 pieces Pork belly 400 gr Garlic 6 cloves Soy sauce 3 tablespoons Oyster sauce 3 tablespoons Sugar 1 tablespoon Green onion/red chili a little
Ingredient Image
- Fivestar Pan with high-quality non-stick coating helps the eggplant not stick, maintaining its smooth texture and natural flavor.
- The bottom of the pan conducts heat evenly and quickly, helping the pork belly and eggplant cook evenly, requiring little oil while ensuring the dish is delicious and appealing.
How to cook Stir-fried Eggplant with Pork Belly
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Prepare the ingredients
You should wash the eggplant to clean the outer skin, cut off the stem, then cut it into pieces that are easy to eat. Soak the cut eggplant in a basin of diluted salted water to prevent it from browning. Finally, take the eggplant out and let it drain in a basket.
For the pork belly, wash it clean and cut it into bite-sized pieces. Chop the green onions finely, slice the chili. Crush the garlic, chop it finely, or put it in a mini meat grinder to grind.
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Stir-fry the meat
Put a pan on the stove, heat the pan, then add the pork belly, stir it evenly over high heat until the meat is firm and browned, creating a crispy golden crust. After the meat is cooked to satisfaction, drain excess fat from the pan to prevent the dish from being too greasy.
Tip: You can use the leftover oil for stir-frying vegetables or making fried rice, which helps the stir-fried vegetables look shiny and the fried rice taste better.
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Stir-fry Eggplant
Add garlic, sauté minced garlic in the pan until fragrant, then add the eggplant to stir-fry. Finally, season with soy sauce, oyster sauce, and sugar to taste, stirring well so that the eggplant absorbs the seasoning and becomes tender.
Once the dish is cooked, sprinkle chopped green onions and sliced chili on top, stir briefly, then turn off the heat, serve on a plate and enjoy.
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Final Product
The stir-fried eggplant with pork belly offers a perfect blend of naturally sweet soft eggplant and crispy, fatty pork. Thanks to being cooked in a honeycomb non-stick pan, the dish doesn’t require much oil and still doesn’t stick or burn, making it not greasy.
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So you have completed the delicious, tender stir-fried eggplant with pork belly, with less oil thanks to the use of a honeycomb non-stick pan. Hope this recipe will make your family meals more appealing. Wish you success and don’t forget to follow Tastetutorial.com for more delicious recipes.
