Ponzu pork and eggplant
About ponzu pork and eggplant
Ponzu pork and eggplant is a simple stir-fried eggplant and pork with a nice acidity of ponzu soy sauce. (Ponzu is a citrus-based sauce commonly used in Japanese cooking). In this recipe after adding ponzu soy sauce, stir-fry it well to give it a rich finish while retaining its refreshing flavor. This dish goes well with rice. It is easy, quick, and tasty, so I often make it during busy weeks.
Eggplant is a representative of inexpensive and delicious summer vegetables. The combination of eggplant and pork is quite common in Japan. People cook various eggplant dishes in the summer. Even if you use the same ingredients as eggplant and pork, the taste and impression will change a lot if the seasoning is different. I posted the stir-fried eggplant and pork with miso before. I’ll put the link below, so please make this if you like.
Since you can make both dishes quickly in a frying pan, they are ideal when you don’t have much time. I put a link to nutrition and health benefits for eggplant, one of the main ingredients this time, so please read it if you like. Eggplant seems to be very good for your health.
Recipe tips
You can use any part of pork, but I think it’s better to have some fat in it. I usually use pork belly for this dish. And if you can get it, use thinly sliced pork. You can also use chicken instead of pork. In that case, I think the thigh meat is good.
Regarding eggplant, remove the calyx and cut it into large pieces. Place in a bowl, sprinkle with salt and leave it for 5 minutes. If you sprinkle salt on the eggplant, it will drain, and even a small amount of oil will make it easier to cook.
Ponzu pork and eggplant
Equipment
- 1 Frying pan with a lid
- 1 bowl
Ingredients
- 350 gram Pork (if possible thinly sliced, cut into bite size)
- 1/2 tablespoon Vegetable oil
- 600 gram Eggplants
- 2/3 teaspoon Salt for eggplants
- 1 teaspoon Chopped garlic
- 1/2 teaspoon Chopped fresh red chilli (optional)
- 3 tablespoon Japanese soy sauce
- 3 tablespoon Mirin
- 3 tablespoon Lemon juice
- 1.5 tablespoon Granulated sugar
- 20 gram Green onion (finely chopped)
Instructions
- Prepare eggplant : remove the calyx and cut it into large pieces. Place in a bowl, sprinkle with salt and leave it for 5 minutes.
- Mix the ingredients of ponzu soy sauce (Japanese soy sauce, mirin, lemon juice and sugar) in a small bowl.
- Put oil in a frying pan and heat on medium heat. Spread the pork and fry. When the fat comes out, add garlic and chili, and fry.
- Then add eggplant. After mixing the whole, add the prepared ponzu soy sauce, cover and cook until eggplant becomes soft for about 10 minutes.
- When the eggplants are tender, remove the lid and fry until the sauce is almost gone.
- Serve on the plate and sprinkle green onions on it.
Notes
It’s easy and tasty, so please make it during the eggplant season.
Thank you for reading and Bon Appetit!