Description
This Easy Hoikoro (Eggplant and Pork Stir Fry) is a quick, flavorful dish where tender eggplant and savory pork are coated in a rich, umami-packed sauce with the perfect balance of heat and sweetness.
Ingredients
Units
Scale
For the Stir Fry:
- 2 cups eggplants (white, purple, or any variety), cut into bite-sized pieces
- 1/2 lb thinly sliced pork belly
- 2 cups cabbage, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, minced
- Optional garnishes: sliced green onions and roasted sesame seeds
For the Sauce:
- 1 1/2 tablespoon miso paste
- 1 tablespoon mirin
- 1 teaspoon sugar (adjust to taste)
- 1 tablespoon doubanjiang (fermented chili bean paste)
- 1/2 tablespoon toasted sesame oil
Instructions
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for one minute or until fragrant.
- Add the eggplant and cook until lightly browned (about 5 – 7 minutes).
- Add the pork, cooking until about halfway cooked (about 2 – 3 minutes). Toss in the cabbage, stirring frequently, and cook until the vegetables are tender and the pork is fully cooked.
- In a small bowl (or directly in the pan), whisk together doubanjiang, miso, mirin, sugar, and sesame oil. Pour the sauce over the cooked pork and vegetables, stirring well to coat everything evenly. Cook for 1 – 2 minutes until heated through.
- Garnish with green onions (if using) and serve hot over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2