Pork with Eggplant and Peking Rice Recipe
If you like Chinese cuisine, I suggest you cook juicy pork with eggplant in hot sauce. Peking meat with eggplant and rice is a great option for lunch or dinner. The preparation of this dish does not take much time, but the result can surprise even sophisticated gourmets.
Servings 4
Cook Time 30 minutes
Ingredients
- 300 gram Pork
- 4 package Rice
- 1 piece Eggplant
- 3 tablespoons Soy sauce
- 3 tablespoons Broth
- 1 tablespoon Sugar
- Chili pepper
- 1 handful Coriander (dry)
- 1 tablespoon Corn starch
- 2 cloves Garlic
- 20 gram Green Onion
- 3 tablespoons Vegetable oil
- Salt
Instructions
- Take 4 bags of rice "Aquatica" and cook according to the instructions for 30 minutes. In the meantime, we'll cook the meat.
- Wash the meat and dry it well. Cut into thin strips and send to the marinade for 15 minutes.
- To prepare the marinade, whisk the egg with a small amount of vegetable oil, chili pepper, coriander and a pinch of salt.
- Wash the eggplants, dry them and cut them into fairly thin halves. Salt them well and let them stand for a while (thus the bitterness goes away) ~ 5 minutes. Then rinse them well under running water and roll them in starch.
- Wash and dry the bell pepper. Peel the tail from the seeds and cut into thin strips. Peel the garlic and also slice it thinly.
- In a frying pan with heated vegetable oil, fry the eggplant pieces until an appetizing crust.
- Then add the pepper and fry for 3-5 minutes. Put the finished vegetables in a bowl.
- We send pork to the frying pan. Fry until golden brown over high heat, stirring constantly. Add garlic, soy sauce and sugar to the meat.
- Add eggplant and pepper to the meat. Season with rice vinegar and pour in 3 tablespoons of broth. Stir well and simmer for about 5 minutes. The meat is ready! By this time, the rice is cooked, take out the bags, let the water drain and put it on a dish. Serve the meat hot with warm rice. I served the rice sauce in a bowl with soy sauce mixed with rice vinegar to taste. You can sprinkle the dish with finely chopped green onions.