Rich And Creamy! Pork And Eggplant With Mayo Ginger Sauce Recipe by ポルチーニきのこ
Rich and Creamy! Pork and Eggplant with Mayo-Ginger Sauce Cooking Instructions 1 Cut the pork into bite-sized pieces. Massage with sake, cornstarch, salt, and pepper to season. 2 Peel strips off the eggplants, cut them in half lengthwise, then slice diagonally into 1/2-inch (1 cm) thick pieces. Soak in water, then press down with your hand for about 10 seconds to remove excess water. 3 Mix together all the sauce ingredients. 4 Heat oil in a skillet over medium heat. Add the pork and cook until browned, then remove from the pan. 5 Add a little more oil to the same skillet. Add the eggplant and cook over medium heat until coated with oil. Cover and steam for 2–3 minutes. 6 Once the eggplant is tender, add the sauce mixture and cooked pork. Increase to high heat and toss everything together until well coated. Turn off the heat and stir in the mayonnaise until evenly mixed. 7 Serve on a plate and garnish with baby greens or tomatoes if you like. Sprinkle with chili powder or coarsely ground black pepper for extra flavor! 1 Cut the pork into bite-sized pieces. Massage with sake, cornstarch, salt, and pepper to season. 1 Cut the pork into bite-sized pieces. Massage with sake, cornstarch, salt, and pepper to season. 2 Peel strips off the eggplants, cut them in half lengthwise, then slice diagonally into 1/2-inch (1 cm) thick pieces. Soak in water, then press down with your hand for about 10 seconds to remove excess water. 2 Peel strips off the eggplants, cut them in half lengthwise, then slice diagonally into 1/2-inch (1 cm) thick pieces. Soak in water, then press down with your hand for about 10 seconds to remove excess water. 3 Mix together all the sauce ingredients. 3 Mix together all the sauce ingredients. 4 Heat oil in a skillet over medium heat. Add the pork and cook until browned, then remove from the pan. 4 Heat oil in a skillet over medium heat. Add the pork and cook until browned, then remove from the pan. 5 Add a little more oil to the same skillet. Add the eggplant and cook over medium heat until coated with oil. Cover and steam for 2–3 minutes. 5 Add a little more oil to the same skillet. Add the eggplant and cook over medium heat until coated with oil. Cover and steam for 2–3 minutes. 6 Once the eggplant is tender, add the sauce mixture and cooked pork. Increase to high heat and toss everything together until well coated. Turn off the heat and stir in the mayonnaise until evenly mixed. 6 Once the eggplant is tender, add the sauce mixture and cooked pork. Increase to high heat and toss everything together until well coated. Turn off the heat and stir in the mayonnaise until evenly mixed. 7 Serve on a plate and garnish with baby greens or tomatoes if you like. Sprinkle with chili powder or coarsely ground black pepper for extra flavor! 7 Serve on a plate and garnish with baby greens or tomatoes if you like. Sprinkle with chili powder or coarsely ground black pepper for extra flavor! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Maddur vada Maladu 30 Min Brownie Spicy Chicken Curry South Indian Style Unnakkaaya (Banana Flambe Fritters) Chicken Dry Roast Sweet Lime + Orange Salad and 3 Cheers to Gagan Narang!! Aalu Baingan Scrambled Egg Curry Daring Bakers: Twice baked Mozzarella Cracker Maddur vada Maladu 30 Min Brownie Spicy Chicken Curry South Indian Style Unnakkaaya (Banana Flambe Fritters) Chicken Dry Roast Sweet Lime + Orange Salad and 3 Cheers to Gagan Narang!! Aalu Baingan Scrambled Egg Curry Daring Bakers: Twice baked Mozzarella Cracker