Remove the stems of the egg plants and cut into enough pieces to suit the amount of pork slices. (1 eggplant makes about 6-8 rolls.)
Slice the onion into 1 cm slices, remove the stem of the shimeji mushrooms and tear into small sizes.
Wrap Step 1's eggplants in the pork. Place the pork rolls in a frying pan with the joint sides down.
Turn the heat on to high and cook the meat without using oil. Transfer to a plate.
Put the onions and the shimeji mushrooms into the frying pan from Step 4 and stir-fry until wilted. Use the oil from the pork to fry the onions and mushrooms.
Return Step 4's pork-rolled eggplants to Step 5, then add the ■ ingredients. Bring to a boil, then simmer over medium heat for about 10 minutes.
Season with salt and black pepper. Garnish with boiled green beans or snow peas if you have them and serve. (This time, I stir-fried snow peas in butter.)
Story Behind this Recipe
You need quite a lot of meat to make pork chops. Eggplants go well with the ketchup flavor, so I used them to make this filling dish with some pork belly. This dish is lighter than the one with just meat
If you start cooking with the joint sides down, they won't fall apart. Add chopped garlic to Step 5 if you like to make it even more delicious.