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
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Take 4 bags of rice “Aquatica” and cook according to the instructions for 30 minutes. In the meantime, we’ll cook the meat.
  2. Wash the meat and dry it well. Cut into thin strips and send to the marinade for 15 minutes.
  3. To prepare the marinade, whisk the egg with a small amount of vegetable oil, chili pepper, coriander and a pinch of salt.
  4. 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.
  5. 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.
  6. In a frying pan with heated vegetable oil, fry the eggplant pieces until an appetizing crust.
  7. Then add the pepper and fry for 3-5 minutes. Put the finished vegetables in a bowl.
  8. 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.
  9. 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.
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