Wednesday, February 17, 2010

Stir-fry pork & eggplant

3 Tbp peanut oil
1 medium onion, sliced
4 cloves garlic, sliced
1-in piece ginger, peeled, and julienned
Hot pepper flakes
4 scallions, chopped
Salt & pepper
1 large eggplant, partly peeled, and sliced into 2-inch logs
1 lb Korean sliced pork shoulder
2Tbp soy sauce
2 tsp toasted sesame oil

There is a very good Korean supermarket near me called H-Mart.  Of the many unique items they offer are Korean-style marinated meats – sliced pork shoulder, chicken thighs, sliced beef tenderloin, and beef ribs.

I enjoy them all, and use the sliced pork shoulder, which has been marinated in a Korean-style hot-pepper paste, for this recipe.  If I were not able to get this product, I would simply use well-marbled end-cut pork loin chops or pork shoulder, and marinate them in some soy and hot pepper for a bit.

Korean-style marinated pork shoulder, cut into bite-sized pieces.
Ok, it looks like roadkill.  But tasty roadkill.

Slice the eggplant into 2-inch logs.  Place the logs in a colander and sprinkle liberally with salt.  Let sit 30 -60 minutes, until some of the eggplant's liquid has drained out.
Eggplant 'logs,' salted and draining.

Heat the oil in a wok, large skillet, or Dutch oven.  Add the sliced onion, garlic, ginger, hot pepper flakes, and half the scallions.  Stir-fry until the onions are tender, about 5 minutes.  Add salted eggplant, and stir-fry over high heat, until the eggplant has softened, about 8 minutes.  Add soy sauce and sesame oil.  Remove the veggies from the pot. 

Onions, garlic, ginger, hot pepper, stir-fried in peanut oil.
Eggplant, added and stir-fried.
Cut the pork shoulder into bite-size pieces.  Add to the wok, and cook over high heat until browned.  Add the remaining scallions, and mix gently.  Combine with the cooked veggies.

Pork shoulder.

Pork shoulder, cooked, with scallions added.

Serve with steamed white rice.

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