Recipe for Stir-Fried Eggplant and Pork Belly with Garibata Mentsuyu! Garlic, butter, and mentsuyu give this dish a punchy taste!
Material ( For 2 persons ) | |
---|---|
pork belly | 200g (7.05oz) |
eggplant | 200g (7.05oz) |
garlic (Allium sativum) | one piece |
green spring onion | two (long cylindrical things) |
Mentsuyu (3 times concentrated) | 2 tablespoons |
butter | 5g (0.18oz) |
We introduce a recipe for "Stir-fried Eggplant and Pork Belly with Garibata Noodle Soup". Soft and tender eggplant and pork belly are combined with the punchy flavor of garibata and mentsuyu. You can enjoy the richness of this dish as a side dish for rice or as a snack.
Stir-fried Eggplant and Pork Belly with Garibata Mentsuyu
Ingredients (2 servings)
200 g pork belly200 g eggplant
1 clove garlic
2 green onions
2 tablespoons mentsuyu (3 times concentrated)
5 g butter
Stir-fried Eggplant and Pork Belly with Garibata Mentsuyu Directions
Wash eggplant, remove the root, and slice into 1cm rounds. Slice garlic thinly.Cut pork into 3-4 cm lengths and saute in a frying pan over medium heat.
When the pork fat is released, add the garlic.
When the pork changes color, add the eggplant and saute.
When the eggplant is browned, add mentsuyu and butter and stir-fry while tossing.
Arrange on a plate and sprinkle with chopped green onion.