Braised Eggplant with Ground Pork: A Savory and Hearty Side Dish
Deliciously Braised Eggplant with Pork, a Perfect Side for Any Meal!
Experience the delightful melt-in-your-mouth texture of eggplant combined with the savory richness of ground pork. This dish is far from bland, thanks to the addition of pork which makes it incredibly satisfying. Slowly simmered over low heat, the eggplant absorbs the flavorful broth, creating a dish bursting with deep umami. It’s a wonderfully appealing side dish that will have you reaching for seconds!
Main Ingredients- 3 Eggplants
- 100g Ground Pork
- 1 cup (200ml) Anchovy-Kelp Broth
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 4 Pinches Sugar (approx. 1/2 tsp)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil
- A pinch of Black Pepper
- A sprinkle of Toasted Sesame Seeds
- 1 Red Chili Pepper (for garnish, optional)
Cooking Instructions
Step 1
Begin by trimming off the top and bottom ends of the eggplants. Then, cut the remaining eggplant bodies into uniform pieces, about 3cm thick. These pieces will be prepared to hold the filling.
Step 2
Gently press down on the cut eggplant pieces to create a spiral shape, slightly opening the center. This will make it easier to stuff the ground pork inside.
Step 3
In a bowl, combine the ground pork with 1 Tbsp of soy sauce, 4 pinches of sugar, a bit of gochugaru, and black pepper. Gently mix and knead the ingredients together to marinate the pork. Ensuring the seasoning is evenly distributed is key.
Step 4
Carefully stuff the marinated ground pork into the spiraled center of each eggplant piece. Gently fold the eggplant back around the filling to secure it, creating a neat, rounded shape, almost like a flower bud.
Step 5
Arrange the stuffed eggplant pieces snugly in a pot, standing them upright. Packing them closely together will help maintain their shape during cooking.
Step 6
In a separate small bowl, whisk together the remaining 2 Tbsp of soy sauce, 1 Tbsp of minced garlic, and 1 Tbsp of perilla oil to create the braising sauce. The nutty aroma of the perilla oil will enhance the overall flavor.
Step 7
Pour the prepared braising sauce evenly over the arranged eggplants in the pot, allowing it to seep into the gaps. Then, carefully pour the 1 cup of anchovy-kelp broth around the edges of the pot. The broth will help keep the ingredients moist and tender.
Step 8
Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, allowing the eggplants and pork to cook through. Finally, lower the heat to very low and let it steam-braise for an additional 5 minutes to deepen the flavors. If desired, finely chop the red chili pepper and use it as a garnish, or omit it entirely.
