Easy Fried Eggplant and Pork Soak
ID: 1ca8220d...
This dish features juicy eggplant and crispy deep-fried pork, generously soaked in a refreshing Japanese-style special marinade. The flavor of ginger and the spicy kick of chili pepper add a wonderful accent, making this a perfect dish for meal prep.
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🍳 Cooking Flow
Bring the marinade ingredients to a boil in a small saucepan and let cool slightly. → Score the eggplant and soak in salted water to remove astringency; season the pork with salt and pepper and dust with cake flour. → Deep-fry the eggplant (starting skin-side down) and the pork separately in 170°C oil until crispy. → Combine the fried eggplant, pork, ginger, and chili in a bowl, then pour the marinade over and toss to coat.
Cooking Steps
Brief Cooking Order
Bring the marinade ingredients to a boil in a small saucepan and let cool slightly. → Score the eggplant and soak in salted water to remove astringency; season the pork with salt and pepper and dust with cake flour. → Deep-fry the eggplant (starting skin-side down) and the pork separately in 170°C oil until crispy. → Combine the fried eggplant, pork, ginger, and chili in a bowl, then pour the marinade over and toss to coat.
Introduction
This dish features juicy eggplant and crispy deep-fried pork, generously soaked in a refreshing Japanese-style special marinade. The flavor of ginger and the spicy kick of chili pepper add a wonderful accent, making this a perfect dish for meal prep.
Step 1
In a small saucepan, combine 150ml water, 2 tablespoons soy sauce, 2 tablespoons mirin, 1.5 tablespoons vinegar, 1 teaspoon sugar, and 1/2 teaspoon dashi powder. Bring to a boil over medium heat, simmer for 20-30 seconds, then remove from heat and let cool.
Step 2
Remove the stems from the eggplants and cut them in half vertically. Score the skin in a shallow crosshatch pattern, then cut in half length-wise. Soak the eggplant in salted water for about 5 minutes to remove astringency.
Step 3
Peel the 5g of ginger and cut into thin matchsticks.
Step 4
Season the 200g of pork pieces with salt and pepper. Place the pork into a plastic bag, separating the pieces, add 1.5 tablespoons of cake flour, and shake the bag to coat the meat thinly and evenly.
Step 5
Drain the eggplant soaked in salted water and use a paper towel to thoroughly wipe off any excess moisture.
Ingredients List
Important Notes
💡 To maintain the vibrant purple color of the eggplant, always place it into the oil skin-side down.
⚠️ To prevent oil splatters, it is essential to thoroughly wipe off any moisture with a paper towel just before frying the eggplant.
🍳 Using a plastic bag to coat the pork with cake flour ensures an even layer and results in a crispy texture.
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