Recipe for Stir-Fried Eggplant and Pork Belly with Garibata Mentsuyu! Garlic, butter, and mentsuyu give this dish a punchy taste!

Recipe for "Stir-fried Eggplant and Pork Belly with Garibata Mentsuyu". Soft and tender eggplant and pork belly are combined with the punchy flavor of garibata and mentsuyu. The richness of this dish is perfect as a side dish for rice or as a snack.

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 belly
200 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.

How does this stir-fried eggplant and pork belly with garibata sauce taste?

Soft and tender eggplant and pork belly 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. Green onions add color and freshness.