Escape the summer heat with this refreshing and surprisingly simple Boiled Eggplant & Pork Shabu-Shabu recipe! This vibrant dish combines the smoky sweetness of perfectly boiled eggplant with tender slices of pork, all simmered in a light, flavorful broth. It's a healthy and satisfying meal, perfect for a hot day or a casual weeknight dinner. Forget complicated preparations – this recipe is designed for ease and speed, maximizing flavor without sacrificing your valuable time. The unique combination of textures and tastes will elevate your shabu-shabu experience to a whole new level.
Ready to dive into the deliciousness? This step-by-step guide will walk you through each stage of preparing this flavorful and refreshing summer dish, from perfectly boiling the eggplant to creating the aromatic broth. Let's get cooking!
Tools Needed
Ingredients
- Eggplant: 3-4 pieces
- Pork for Shabu-Shabu: 150g, thinly sliced
- Soy Sauce
- Sugar
- Vinegar
- Sesame Oil
- Salt: 1-2 tsp (for 1L water)
- Cooking Oil
- Sesame Seeds
Step-by-Step Instructions
Step 1. Prepare the Eggplant
- Peel the eggplant. Start from the bottom for easier peeling. Cut into 4 pieces.
- Boil the eggplant in water with salt and oil for about 2-3 minutes until soft. Adding oil helps improve color and texture.
- Remove the eggplant and rinse under cold running water to cool. Gently squeeze out excess water.
Step 2. Cook the Pork and Make the Sauce
- Prepare the sauce by mixing soy sauce, sugar, vinegar, and sesame oil in a bowl.
- Boil the thinly sliced pork in the same water used for the eggplant (it should be lukewarm). The lower temperature keeps the meat moist. Once the pork turns whitish, it's cooked.
- Add the cooked pork to the sauce and mix while hot to allow the flavors to penetrate.
Step 3. Assemble and Serve
- Plate the pork and pour the remaining sauce over it. Arrange the boiled eggplant on top and sprinkle with sesame seeds.
Step 4. Enjoy!
- Wrap the eggplant in the pork and enjoy!
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Don't throw away the eggplant peel! You can fry and season it with soy sauce and sugar, or marinate it with sesame, sugar, and salt.
- Boiling the eggplant and pork in the same water saves time and adds flavor.
- For a more tender pork, use a lower temperature when cooking it.
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
Yes! Japanese eggplants work well, but globe eggplants will also work. Just be sure to adjust cooking time as needed; globe eggplants tend to be denser and may require a slightly longer boil.
2. What kind of pork is best for this recipe?
Thinly sliced pork belly or pork loin works best. The thin slices ensure quick cooking in the broth.
This Boiled Eggplant & Pork Shabu-Shabu recipe offers a delightful and refreshing escape from the summer heat. The simplicity of the preparation belies the depth of flavor, making it a perfect dish for both seasoned cooks and kitchen novices alike. Enjoy this light yet satisfying meal and impress your friends and family with this easy-to-make culinary delight!