Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pork chop-style rolled pork and eggplant. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork Chop-Style Rolled Pork and Eggplant is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Pork Chop-Style Rolled Pork and Eggplant is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have pork chop-style rolled pork and eggplant using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pork Chop-Style Rolled Pork and Eggplant:
- Prepare 2 Eggplants small Japanese type
- Get 200 grams Thinly sliced pork belly
- Make ready 1 Onion ( small )
- Take 1 packet Shimeji mushrooms
- Get 200 ml ■Water
- Make ready 4 tbsp ■Ketchup
- Make ready 4 tbsp ■Japanese Worcestershire-style sauce
- Prepare 4 tbsp ■Red wine
- Prepare 1 tbsp ■Sugar
- Prepare 1 Salt and pepper
- Take 1 for garnish Green beans, snow peas, etc
Steps to make Pork Chop-Style Rolled Pork and Eggplant:
- Remove the stems of the egg plants and cut into enough pieces to suit the amount of pork slices. (1 eggplant makes about 6-8 rolls.)
- Slice the onion into 1 cm slices, remove the stem of the shimeji mushrooms and tear into small sizes.
- Wrap Step 1's eggplants in the pork. Place the pork rolls in a frying pan with the joint sides down.
- Turn the heat on to high and cook the meat without using oil. Transfer to a plate.
- Put the onions and the shimeji mushrooms into the frying pan from Step 4 and stir-fry until wilted. Use the oil from the pork to fry the onions and mushrooms.
- Return Step 4's pork-rolled eggplants to Step 5, then add the ■ ingredients. Bring to a boil, then simmer over medium heat for about 10 minutes.
- Season with salt and black pepper. Garnish with boiled green beans or snow peas if you have them and serve. (This time, I stir-fried snow peas in butter.)
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