Korean Braised Eggplant with Pork
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
There is no salting the eggplant to draw out water.
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It softens on its own under the lid, in the same pot as browned pork shoulder, and picks up the rendered fat along with the soy and chili, which makes it far richer than eggplant braised alone.
Ingredients
Instructions
- 1
Quarter 3 eggplants lengthwise and cut into 5 cm pieces.
Slice half an onion into thick strips and cut 1 green onion stalk diagonally.
- 2
Cut 350 g pork shoulder into bite-size pieces and marinate with 1 tbsp soy sauce and 1 tbsp cooking wine for 10 minutes.
- 3
Add the marinated pork and 1 tbsp garlic to a pot and stir-fry over medium heat for 3-4 minutes until the surface browns.
- 4
Add eggplant and onion, pour in remaining 2 tbsp soy sauce, 1 tbsp chili flakes, and 180 ml water.
Bring to a boil, then cover and braise on low heat for 10 minutes.
- 5
Remove the lid and reduce over medium heat for 3 more minutes.
The eggplant is fully tender and the sauce thickens when the dish is ready.
- 6
Add diagonally sliced green onion and 1 tsp sesame oil, simmer 1 more minute to lift the aroma, then serve.
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