Chef Sung Si-kyung’s Pork Belly and Eggplant Stir-fry
Want to Slow Down Aging? Try Sung Si-kyung’s Pork Belly and Eggplant Stir-fry
Want to slow down aging? Try Sung Si-kyung’s Pork Belly and Eggplant Stir-fry.
Ingredients
- 1 Eggplant
- 10 Cherry tomatoes
- 1/2 Scallion
- 200g Pork belly
- 1 Tbsp Doenjang (Korean soybean paste)
- 4 Tbsp Tomato ketchup
- Pinch of black pepper
- Pinch of sesame seeds
Cooking Instructions
Step 1
Wash the eggplant thoroughly, remove the stem, and chop it into rough, bite-sized pieces (about 1.5 cm thick). Finely slice the scallion. Cut the cherry tomatoes in half.
Step 2
Cut the pork belly into bite-sized pieces. In a bowl, combine 1 tablespoon of doenjang and 4 tablespoons of tomato ketchup, mixing well to create the stir-fry sauce. The doenjang adds depth and umami, while the ketchup brings a sweet and tangy flavor.
Step 3
Heat a frying pan over medium heat. Add the sliced pork belly and sprinkle with black pepper. Cook until golden brown and slightly crispy, allowing the fat to render out. This step enhances the savory flavor.
Step 4
Once the pork belly is well-cooked, add the chopped eggplant and sliced scallions to the pan. Stir-fry until the vegetables begin to soften. Pour in the prepared sauce and toss to coat everything evenly. Finally, add the halved cherry tomatoes and stir-fry for just another minute to keep them slightly firm and fresh.
Step 5
Transfer the finished stir-fry to a serving plate. Garnish with a pinch of sesame seeds for an extra nutty aroma and visual appeal.
Step 6
Your beautifully prepared Pork Belly and Eggplant Stir-fry is ready to be served!
Step 7
Doesn’t this special Pork Belly and Eggplant Stir-fry look delicious? The sweet and tangy ketchup-based sauce perfectly coats the pork belly and eggplant, creating a flavor that both children and adults will love. Packed with healthy eggplant, this Sung Si-kyung special is great for anti-aging too! Enjoy this tasty and healthy dish.
