Eggplant & Pork Belly Shio-Koji Stir-Fry

Eggplant & Pork Belly Shio-Koji Stir-Fry

This salty and refreshing pork belly with crunchy bean sprouts is irresistible.

Ingredients: 2 servings

Thinly sliced pork belly
200 g
Eggplant (small)
Bean sprouts
1/2 bag
2 teaspoons
to taste
[A] ・ Water
・Chicken stock
2 teaspoons
1/2 teaspoon


1. Combine the a ingredients. Cut the pork into bite-sized pieces. Cut the eggplants vertically into 4 pieces and then cut each piece into thirds.
2. Heat oil in a frying pan. Cook the eggplant until browned and then remove from the pan.
3. Heat some more oil in the same frying pan and cook the pork until the color changes. Add the bean sprouts and cook until they are coated with oil.
4. Return the eggplant to the frying pan and add the shio-koji. Cook quickly. Raise the heat to high, add the [A] ingredients, stir it up and then season with pepper.
5. Once the sauce thickens, serve.

Story Behind this Recipe

I wanted to eat some refreshingly seasoned pork belly, so I stir-fried with healthy vegetables.