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Japanese Style Pork Belly and Eggplant

Japanese Style Pork Belly and Eggplant

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    10mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Mix Japanese Style Sweet Bean Sauce and other seasoning ingredients and set aside.
  2. Cut the eggplant into 3 sections, then cut 1 to 4 vertically, and soak in vinegar water for a while to prevent it from turning black.
  3. Peel off the rough skin of the asparagus, cut off the bottom and cut into 2 sections. Boil it in hot water for 1 minute and drain. Set aside.
  4. Cut the thin pork belly slices in half, add pepper and mix well, use 1 thin pork belly slice to roll up 1 eggplant and 1 asparagus, and coat the seal and surface of the thin pork belly slices with cornstarch.
  5. Heat a little oil in a wok, add asparagus and eggplant rolls, and fry over medium heat for 3 minutes until medium well.
  6. Add the seasonings and cook for another 2 minutes.

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