Gochujang Eggplant and Pork

Gochujang Eggplant and Pork is an East Asian inspired dish prepared with stir fried pork pieces and eggplant cooked with gochujang and black beans.

Another freestyle recipe this time its inspired by many East Asian cuisines. Several weeks ago, we bought this Gochujang as my daughter was craving for some Tteokbokki, and like many of our ingredients in the pantry they tend to be one off use hence we have this freestyle series so we can make use of that in the most surprising ways, basically without a recipe. Our recipe today is featuring that and preparing eggplants like how Tteokbokki, it may sound Korean but trust me this is inspired by many cuisines a fusion of three cuisines, first obviously its Korean because of the Gochujang, Japanese because of the dashi and Chinese because this is almost based from the Szechuan Eggplant dish, the result was amazing, you got to try it.

Gochujang Eggplant and Pork

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Free Style

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Description

Gochujang Eggplant and Pork is an East Asian inspired dish prepared with stir fried pork pieces and eggplant cooked with gochujang and black beans.

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Ingredients

Scale 1x2x3x

• 400 g pork shoulder chops, thinly sliced
• 6 Chinese eggplants, sliced
• 4 stalks spring onions, chopped whites and greens separated
• 3 tbsp Gochujang
• 2 tbsp fermented black beans, mashed
• 1/2 cup dashi stock
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp grated ginger
• 6 cloves garlic, minced
• salt
• white ground pepper
• oil

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Instructions

1. In a bowl combine soy sauce and cornstarch, mix well then add the pork pieces, toss to coat evenly then set it aside.
2. Prepare a wok, add oil then on high heat stir fry pork pieces for a minute.
3. Add white parts of spring onions, ginger and garlic then continue to sauté for 30 seconds.
4. In a bowl combine black beans, Gochujang and dashi stock mix well then pour into the wok. Bring to a boil then add the eggplants. Cover wok then continue to boil in medium high heat for 3 minutes adding a bit of water if it dries out.
5. Season with salt and white ground pepper, add the green part of spring onions, toss then turn heat off.
6. Place in serving platters then serve while hot.

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