Cooking Time required : 15minutes
Stir-fried meat and vegetables (pork and eggplant stir-fried with tomato) | Recipe transcription by Koh Kentetsu Kitchen [Official channel of cooking expert Koh Kentetsu]
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Ingredients
- なす : 2本
- トマト : 2個
- 豚バラ薄切り肉 : 150g
- 塩 : 少々
- サラダ油 : 大さじ2
- Minced garlic : 1かけ
- 酒 : 大さじ2
- 醤油 : 大さじ1〜大さじ1と1/2
- 粗挽き黒胡椒 : 適量
Time required
20minutes
Procedure
-
1)
Do the preparations
01:01
Slice off the stem of the eggplant.
Peel the skin of the eggplant in 2 or 3 places using a peeler.
Slice the eggplant into 1.5cm slices and soak in water (not included in the recipe).
Remove the stems from the tomatoes and cut them into bite-sized pieces (approximately 8 equal parts).
Sprinkle salt on the sliced pork belly. -
2)
stir fry
03:07
Add salad oil to a frying pan and heat over medium heat.
Wipe the eggplant dry and add to the frying pan.
Coat the whole thing in oil.
Arrange the eggplants so they do not overlap, and add thinly sliced pork belly to any empty spaces.
Cook over medium heat for 3-4 minutes and sprinkle with salt.
Once the eggplant has browned, flip it over and cook for 3 minutes.
Once the thinly sliced pork belly is cooked through, place it on top of the eggplant.
Add the minced garlic and stir fry.
Add the wine and tomatoes and stir fry.
Cover and reduce heat to medium and simmer for 3 minutes.
Add soy sauce and simmer for 1 minute. -
3)
Plate
07:26
Place 2 on a plate.
Finish by sprinkling coarsely ground black pepper on top.
Point
・Serves 2.
- Soaking the eggplant in water (not included in the recipe) will help prevent the color from changing.
If the sliced pork belly is large, cut it into bite-sized pieces.
- By grilling thinly sliced pork belly and eggplant together, the flavor of the pork belly will blend with the eggplant.
-If you like, you can finish it off by adding condiments or herbs such as green onions, coriander, or basil.
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