Pork-Stuffed Fried Eggplant: Crispy and Delicious
Pork-Stuffed Fried Eggplant: Crispy and Delicious
An exquisite ‘Pork-Stuffed Fried Eggplant’ dish, perfect as a standalone meal! Enjoy this culinary gem, featured on the popular Korean cooking show ‘Home Cooked Baek’, right in your own kitchen.
Eggplant, which many don’t enjoy in childhood, becomes a favorite as we grow older. While delicious when stir-fried or steamed with clams, our family’s absolute favorite is fried eggplant. Stuffing it with a savory pork mixture elevates the flavor, and using shrimp instead is equally delightful. This dish is a true showstopper, rivaling many high-end restaurant entrees. It’s surprisingly easy to make, so why not try it for a special dinner tonight?
Fried Eggplant Ingredients- 1 cup ground pork (approx. 150-200g)
- 1 medium eggplant
- 1 stalk scallion
- 1/2 Korean chili pepper (or to taste)
- Small amount of carrot
- 4 perilla leaves (깻잎)
- 1/2 cup pancake mix (buchim garu)
- Small amount of sesame oil
- Tiny bit of minced ginger (or ginger powder)
- Pinch of black pepper
- 1 cup frying powder (twigim garu)
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and pat it completely dry. We’ll be slicing the eggplant to resemble hamburger buns. Here’s a helpful tip to prevent the eggplant from separating completely while slicing: inspired by the show ‘Home Cooked Baek’, place two wooden chopsticks parallel to each other underneath the eggplant. This will stop your knife from cutting all the way through, making it easy and safe even for beginners.
Step 2
Slice the eggplant in half lengthwise, then cut each half into approximately 1-1.5 cm thick pieces, resembling hamburger buns. This shape makes it easy to stuff and ensures a good presentation after frying.
Step 3
Now, let’s prepare the aromatics that will add depth to your fried eggplant. Finely chop the scallions. Mince the carrot and the Korean chili pepper (if using). Scallions add great flavor, so don’t be shy with them! Carrots add a touch of sweetness and color, while chili peppers provide a pleasant heat. If you’re serving this to children, omit the chili peppers or use a very small amount.
Step 4
Prepare the ground pork and the chopped vegetables in roughly a 1:1 ratio for the filling. Feel free to add more scallions if you like.
Step 5
In a bowl, combine the ground pork and minced vegetables. Add about 1/2 cup of pancake mix to help bind the ingredients together. Season with a little sesame oil, a pinch of black pepper, and a very small amount of minced ginger (or ginger powder). It’s crucial to use only a tiny bit of ginger, as too much can impart a bitter taste.
Step 6
It’s time to stuff the eggplant! Carefully place a generous amount of the pork mixture between each slice of eggplant. The amount of filling you use will affect the final taste: a lot of filling will highlight the savory pork flavor, while less filling will emphasize the natural taste of the eggplant with a hint of pork. For a delightful exploration of flavors, try varying the amount of stuffing in different pieces!
Step 7
Generously stuff each eggplant slice with the prepared mixture. Even one eggplant can yield a substantial amount of stuffed pieces, enough for about two people.
Step 8
To create a wonderfully crispy coating, mix the frying powder (1 cup) with water gradually until you achieve a batter consistency that coats the eggplant well – not too thin, not too thick.
Step 9
Dip the stuffed eggplant pieces into the prepared batter, ensuring they are evenly coated on all sides. Aim for a light, even coating rather than a thick one.
Step 10
Heat a generous amount of cooking oil in a pan over medium-high heat. Once the oil is hot (around 170-180°C or 340-350°F), carefully place the battered eggplant pieces into the oil. Fry them until golden brown and thoroughly cooked, especially the pork filling. The sizzling sound of frying is truly one of life’s simple joys!
Step 11
For an extra crispy texture, remove the fried eggplant from the oil, let it drain for a moment, and then briefly fry it again in hotter oil. This double-frying technique guarantees a wonderfully crunchy exterior.
Step 12
Your fried eggplant is beautifully golden brown and crispy! Don’t worry if the shapes are a bit irregular; the delicious crunch is what truly matters.
Step 13
Feeling creative? Consider frying other ingredients you might have on hand! Perilla leaves (깻잎) also make a fantastic fried treat. Dip them in the batter and fry alongside the eggplant. Their unique aroma and crispiness complement the dish wonderfully.
Step 14
And there you have it – a magnificent restaurant-quality dish! Enjoy it dipped in a simple sauce of soy sauce, vinegar, and red pepper flakes, or pair it with a tangy ponzu sauce. It also makes a delightful side dish for rice. For a variation, try using minced shrimp instead of pork for an equally delicious outcome!
