Done in 15 Minutes! Crunchy Pork and Eggplant with Sweet-Salty Sauce

Name: Done in 15 Minutes! Crunchy Pork and Eggplant with Sweet-Salty Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced pork offcuts; 2 small Eggplants; 1/2 each Red and green bell peppers; 1 Salt; 4 tbsp Katakuriko; 1 tbsp plus Oil for frying; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 tsp dissolved in 1/2 cup of water Katakuriko; 1 tsp Sugar; 1 tsp Vinegar

cookpad.japan @cookpad_jp

I didn't have a lot of ingredients on hand, so I just pan fried what I had until crispy-crunchy and added some other things to make the dish look more voluminous (and to fool everyone). The crispy texture combined with the sauce is terrific!

You can dust the pork and eggplant with the katakuriko potato starch flour through a tea strainer, toss in a bowl, or coat in a plastic bag. Just shake off any excess starch before frying (or it will absorb too much oil). For 2 to 3 servings. Recipe by HaradaKiTN

cookpad.japan @cookpad_jp

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Ingredients

3 servings

200 gramsThinly sliced pork offcuts
2 smallEggplants
1/2 eachRed and green bell peppers
1Salt
4 tbspKatakuriko
1 tbspplus Oil for frying
Sweet-salty-sour sauce:
2 tbspSoy sauce
2 tbspMirin
1 tspdissolved in 1/2 cup of water Katakuriko
1 tspSugar
1 tspVinegar

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Steps

1

Slice the eggplant into thin rounds, and the peppers into matchsticks. Salt the eggplant and pork, and dust with katakuriko.
2

Heat oil in a pan and pan fry the eggplant and pork on both sides until crispy-crunchy on the surface.
3

Take the pork and eggplant out of the pan and spread on a plate. Quickly stir fry the bell peppers. Turn off the heat, add the sauce and mix to cook in residual heat.
4

Pour the sauce and peppers over the eggplant and pork and serve.