Pork and Eggplant Stir-Fry with Kimchi" Short & Easy Recipe!

A simple recipe for "Fried Pork and Eggplant with Kimchi. It can be made quickly by using a microwave oven to soften the eggplant and shorten the stir-frying time.

Material ( For 2 persons )
thinly sliced pork belly	300g (10.58oz)
make	three (long cylindrical things)
kimchi	80g (2.82oz)
sesame oil	1 teaspoon

Introducing a simple recipe for "Stir-fried Pork and Eggplant with Kimchi. It can be made quickly by using a microwave oven to soften the eggplant and shorten the stir-frying time.

Fried Pork and Eggplant with Kimchi

Ingredients

300 g thinly sliced pork belly
3 eggplants
80 g kimchi
1 teaspoon sesame oil

Directions

Cut pork belly into bite-size pieces. Cut eggplant into round slices about 5mm wide.


Put the eggplant in a heatproof container, cover with plastic wrap and microwave for 2.5 minutes at 500W.

Pour sesame oil in a frying pan and cook the pork belly until cooked through. If a large amount of oil comes out, wipe it off lightly with kitchen paper.


Add the heated eggplant to the pan and saute for 1 minute to absorb the oil. Turn off the heat and add kimchi, stirring to blend the flavors throughout.

How does stir-fried pork and eggplant with kimchi taste?

The crispy texture of the kimchi and the melt-in-your-mouth eggplant that absorbs the flavor. You can enjoy the contrast of textures and the deep richness of the pork. The spiciness of the kimchi adds a nice accent. The rich flavor of this dish will make your rice go faster.


The key is to let the kimchi cook through only in the residual heat, leaving a pleasant texture. By using thinly sliced meat and softening the eggplant beforehand, you can finish the dish in a short time.