Stir-fried Pork Belly with Scallions and Eggplant in Oyster Sauce
Super Easy and Delicious Stir-fried Pork Belly with Eggplant and Scallions in Oyster Sauce
This is a harmonious dish where delicious pork and fresh vegetables come together, easily seasoned with oyster sauce. It’s a delightful combination of savory and fresh.
Main Ingredients- 300g thinly sliced pork belly (daepae moksal)
- 1 medium eggplant
- 1/2 medium onion
- 1 handful of chives
- 1/2 stalk scallion
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Wash the eggplant thoroughly and slice it into 1cm thick half-moons or bite-sized pieces. Slice the onion into thin strips, and cut the scallion diagonally. Chop the chives into 3-4cm lengths.
Step 2
Heat a pan over medium heat. Add the thinly sliced pork belly and stir-fry. Adding about 1 Tbsp of cooking wine (like Cheongju) at this stage can help remove any porky smell and make the meat more tender.
Step 3
Once the pork belly is nearly cooked through and slightly browned, add the sliced eggplant, onion, and minced garlic to the pan. Continue to stir-fry until the vegetables become slightly translucent.
Step 4
Now, add 2.5 Tbsp of oyster sauce to bring all the ingredients together. Stir-fry quickly over high heat until the sauce coats everything evenly. Lower the heat slightly, cover the pan, and let it steam for 1-2 minutes to allow the sauce to deeply infuse into the ingredients.
Step 5
Finally, add the chopped chives and scallions. Stir-fry briskly over high heat for just a few moments. Be careful not to overcook, as you want the vegetables to retain a slight crispness.
Step 6
Turn off the heat. Drizzle in 1 Tbsp of sesame oil for added aroma and sprinkle with sesame seeds to finish. This dish is delicious served over a bowl of hot rice as a donburi, or simply enjoyed as a side dish.
