Japanese Style Pork Belly and Eggplant
What You Will Need
Ingredients
- Eggplant 1 pcs
- Asparagus 6 pcs
- Thin pork belly 6 pcs
- Cornstarch appropriate
Marinade
- Lee Kum Kee White Peppercorn Powder Appropriate
Seasoning
- Lee Kum Kee Japanese Style Sweet Bean Sauce 2 tsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tsp
- Lee Kum Kee White Vinegar 2 tsp
- Mirin 1 tbsp
Made with
Lee Kum Kee products
How to make it
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Mix Japanese Style Sweet Bean Sauce and other seasoning ingredients and set aside.
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Cut the eggplant into 3 sections, then cut 1 to 4 vertically, and soak in vinegar water for a while to prevent it from turning black.
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Peel off the rough skin of the asparagus, cut off the bottom and cut into 2 sections. Boil it in hot water for 1 minute and drain. Set aside.
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Cut the thin pork belly slices in half, add pepper and mix well, use 1 thin pork belly slice to roll up 1 eggplant and 1 asparagus, and coat the seal and surface of the thin pork belly slices with cornstarch.
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Heat a little oil in a wok, add asparagus and eggplant rolls, and fry over medium heat for 3 minutes until medium well.
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Add the seasonings and cook for another 2 minutes.
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