Stir-fried Pork Belly and Eggplant

Ingredients

Pork Belly(100g), Ginger(5g), Refined Rice Wine (Sake)(10g), Eggplant(50g), Onion(20g) Carrot(20g), Perilla Leaf(10g), Oyster Mushroom(20g), Green Onion(10g) Cooking Oil(5g), Sesame Oil(5g), Pine Nuts(10g), Whole Sesame(5g) - 양념장 : Chili Powder(20g), Chopped Garlic(20g), Low-sodium Soy Sauce(30g) Oligosaccharide Syrup(20g), Pepper Powder(0.1g), Sugar(10g)

Instructions

1. 1

   Add ginger juice and rice wine to the sliced pork belly and let it age for about 2 hours.

   
2. 2

   Choose eggplant with few seeds, halve, and cut diagonally.

   
3. 3

   Julienne the onion and perilla leaf, cut the carrot into rectangles, thinly slice the green onion, and tear the oyster mushroom by hand.

   
4. 4

   Mix chili powder, chopped garlic, soy sauce, oligosaccharide syrup, pepper, and sugar evenly to make the seasoning sauce.

   
5. 5

   Toss the aged pork belly evenly with the prepared seasoning sauce.

   
6. 6

   Lightly heat oil in a pan and stir-fry the seasoned meat (⑤) first; once the meat is halfway cooked, add eggplant (②) and the sliced vegetables (③) and stir-fry, finally adding sesame oil and pine nut and stir-frying once more, and top with whole sesame to finish.