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.
Pork shoulder, cooked, with scallions added.
Serve with steamed white rice.